Mim Beim

UncategorizedTea-Smoked Salmon

Tea-Smoked Salmon

A light evening meal, also nice served cold for lunch. The ‘smoking’ adds to the drama and deliciousness of this meal… however, if you are in a hurry, skip the smoke and enjoy the baked fish as is.

Ingredients (Serves 4)

  • 4 salmon or trout fillets
  • 2 limes sliced
  • Bunch sorrel
  • 3 tablespoons jasmine tea
  • Olive oil
  • Sea salt/cracked pepper

Method

  1. Place fish on a bed of sorrel and sliced lime in baking dish, sprinkle with olive oil, salt and pepper.
  2. Cover with foil and bake in a preheated (180 C) oven for 20 minutes or until fish is cooked through.
  3. Remove from oven. Place tea in the bottom of a wok. Heat wok until tea starts to smoke. Place fish on a rack in the wok and cover with a lid. Put fan on! Allow fish to smoke for 10 minutes.
  4. Serve with salad greens and jasmine rice.

 

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