6 tablespoons loose Lapsang Souchong black tea leaves*
8 (6-ounce) fillets salmon
1 teaspoon garlic powder
½ teaspoon ground black pepper
¼ cup olive oil
8 teaspoons butter
Instructions
In a saucepan, bring water to a boil. Remove from heat.
Add sugar, salt, and tea leaves. Cool brine to room temperature. Transfer brine to an airtight container. Place salmon in brine, submerging completely.
Refrigerate for 6 to 8 hours.
Preheat oven to 350°.
Remove salmon from brine,
and pat dry with paper towels. Sprinkle garlic powder and pepper over salmon. Set aside.
In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, place salmon, skin sides up, in skillet, and cook until seared, 3 to 5 minutes.
Transfer salmon (skin sides down) to a rimmed baking sheet.
Bake until desired doneness is reached, 5 to 8 minutes, being careful not to overcook salmon. Remove, and discard skin from bottoms of fillets, if desired. Top each hot fillet with 1 teaspoon butter.
Notes
*For testing purposes, we used Simpson & Vail Lapsang Souchong China Black Tea (svtea.com).
Recipe by TeaTime Magazine at https://teatimemagazine.com/salmon-roast-peach-salad-recipe/