Blog

Wild Salmon in Genmai Cha Broth (GF)

This is our version of ochazuke;  a simple, traditional Japanese dish made of rice, green tea or dashi, and salmon.  We decided to make it with Japanese green tea (of course!) because it is so quick to brew up and acts as an instant, flavorful broth. The tea we chose for the broth, Genmai Cha, is a flavorful blend of sencha green tea and toasted rice.  It has a wonderful, nutty depth imparted from the toasted rice and a vegetal, bright complexity from the fresh green tea.  This dish is so quick to prepare that it just may become a weekday staple.

Wild Salmon in Genmai Cha Broth

Serves: 4

Time: 1 hr

Ingredients:

4 c cooked rice of choice, following package instructions
3 t Genmai Cha Tea
1 meyer lemon, sliced thinly and quartered
2 stalks of scallions, sliced thinly
1/2 jalapeno, sliced thinly
2 c sliced mushrooms (cremini, shiitake, oyster)
4 salmon filets
1 T toasted black sesame seeds
sea salt
2 T butter
1 T extra virgin olive oil (we love Saratoga Olive Oil's Arbequina)
tamari or soy sauce to finish

Procedure:

  1. Cook your rice of choice following the package instructions.
  2. While the rice cooks, prepare the scallions, meyer lemon, and jalapeño for garnishing the dish. Heat a sauté pan 1 T of butter and a drizzle of oil.  Add in the mushrooms and do not touch until caramelized. Turn.  Season with salt and set aside.
  3. Prepare the tea:  Bring a pot of water to a boil.  Allow to cool to 180° and submerge the tea in 16 oz of water for 4 minutes. Strain and reserve your tea broth.
  4. Cook the salmon:  Heat a sauté pan on medium heat.  Add in the 1 T butter and a drizzle of olive oil. When the olive oil foams place the salmon skin side down and do not disturb the fish. Sear the fish until the crust is golden brown (about 4 minutes). Season with sea salt and then flip. Remove the pan from the heat and allow the fish to continue cooking another 5 minutes.
  5. In a bowl, plate a scoop of rice and top with the seared salmon. Scatter the jalapeño, lemons, mushrooms, scallions, and pour the genmai cha broth around the bowl. Finish with black sesame seeds and tamari or soy sauce. Enjoy!

 

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Serves: 4-6

Time: 1 hr

Ingredients:

5 medium carrots
1 large yam peeled and cut into ½ inch medallions
2 T virgin coconut oil
A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
1 smashed clove of garlic, peeled
¼ tsp turmeric 
Saratoga Tea & Honey Cinnamon Honey
Chives for garnish
optional garnishes:  plain Greek yogurt, pan roasted mushrooms

Procedure:

    1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
    2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
    3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
    4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
    5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 
SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave