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  • Wild Salmon in Genmai Cha Broth (GF)
  • Post author
    Hayley Stevens
  • cookinggenmai chagluten freejapaneserecipesricesalmonteawinter

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!

 

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  • Post author
    Hayley Stevens
  • cookinggenmai chagluten freejapaneserecipesricesalmonteawinter