Smoky Tea-Chile-Rubbed Salmon with Lemon-Scallion Rice
This easy entree takes very little time to prepare. The smoky tea and blend of spices lend an undeniably intriguing flavor to the fish, and the lemon rice provided a lovely fresh and clean complement to the earthy flavor of the salmon. Adapted from Simply Ming, by Ming Tsai.
Course Main Dish Recipes
Servings 4
Calories 348kcal
Author Robin Donovan
Ingredients
For the Lemon-Scallion Rice:
2cupsjasmine ricerinsed 2 or 3 times and drained
3 ½cupscold water
Zest of 2 lemonssome reserved for garnish
Juice of 2 lemons
6scallionswhite and light green parts thinly sliced (dark green parts discarded), some reserved for garnish
Pinchof salt
For the Salmon:
2tablespoonslapsang souchong tea leavescrushed with your fingers
1teaspoonkosher salt
1teaspoongarlic powder
1teaspoonfive-spice powder
1/2–1 teaspoon cayenne pepper
4center-cut skinless salmon fillets5 to 6 ounces each
2tablespoonsvegetable oil
Instructions
For the Lemon-Scallion Rice (using rice cooker):
Place the rice, water, lemon juice and zest (reserving some for garnish), scallions (reserving some for garnish), and salt in a rice cooker and cook according to the rice cooker’s instructions.
For the Lemon-Scallion Rice (on the stovetop):
Alternatively, you can make the rice on the stovetop by placing the rice in a medium saucepan with a tight-fitting lid. Add the water, lemon juice and zest, and salt and cover and bring to a boil over high heat.
Reduce heat to medium and simmer for 30 minutes.
Turn off the heat and let the rice stand, covered, 20 minutes more.
For the Salmon:
In a wide bowl, stir together the tea, salt, garlic powder, five-spice powder, and cayenne pepper.
Heat oil in a large, heavy skillet over medium-high heat.
Coat the salmon fillets thoroughly on both sides with the tea-spice mixture.
Cook in the hot skillet, 3 to 4 minutes per side, until browned on the outside and just cooked through.
Serve salmon over rice, garnished with lemon zest and scallions.