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Salmon with Hojicha Fugue Tea and Orange Sauce

Submitted by: Alicia Colina-Ashby



Prep Time: ~45 minutes total
Serving Size:
Ingredients
  • 4 (6 to 7 ounce, 3/4-inch thick) salmon fillet pieces
  • Salt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoons crushed black peppercorns
  • 1 tablespoons fresh ginger, chopped finely
  • Olive oil
  • For the sauce:
  • cup chopped shallots
  • 2 cups canned low-salt chicken broth
  • 1 cup orange juice
  • 4 teaspoons Hojicha Fugue tea leaves
  • 1 tablespoon honey
  • 3 tablespoons butter, cut into small pieces
  • 1 orange, peeled and segmented
Directions
Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick.

Refrigerate, covered, until needed.
Preheat the oven to 500 degrees F.

Meanwhile, heat olive oil in skillet over medium heat. Add shallots and saute until beginning to brown, about 5 minutes.

Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 15-17 minutes.
Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10-15 minutes. The salmon should be cooked on the outside, but still moist on the inside.
Drizzle with sauce. Garnish with orange segments and a pinch of Hojicha Fugue tea leaves, if desired.



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