(Video) Cook with Tea! Salmon Gravlax

Mix half & half course salt & sugar

Grind Jasmine tea

Lay the salmon on a bed of the mixture, skin side down

Dress with lemon zest

Bury the salmon with your tea mixture

Season with pepper

Cover the entire salmon with the sugar/salt mix

Wrap & leave in the fridge for 24 hours to cure

Slice the salmon as thin as possible

Use tomatoes & pea shoots to top a flat bread

Add some salt & pepper

Top with cured salmon

Drizzle with matcha green tea sauce


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