Did you know that all Waitrose teas are Fairtrade? Elly Curshen says if you’ve made a pot of tea and have a cupful leftover, let’s not waste it!
Ingreadient :
- 260g Scottish salmon fillets
- 2 tsp sesame seeds
- 1 tsp vegetable or olive oil
- 200g Essential Savoy Cabbage, finely shredded
- 1 tsp toasted sesame oil
- 1 salad onion, finely sliced at an angle
- 250ml leftover lapsang souchong tea, room temperature
- 15g piece ginger, finely grated
- 1 tbsp Cooks' Ingredients White Miso
- 1 clove/s clove garlic, finely grated
Direction :
- Mix the marinade ingredients together in a small container with a lid (I used an old takeaway tub). Sit the salmon fillets in the marinade, skin-side up, seal with the lid and refrigerate for 1-12 hours. Remove from the fridge 30 minutes before cooking.
- When ready to cook, preheat the grill to high and line a baking tray with foil. Remove the salmon from the marinade and lay it skin-side down on the tray. Spoon 2 tbsp of marinade over each fillet. Grill for 12-15 minutes, until the salmon is browned, opaque and flakes easily with a fork.
- Meanwhile, toast the sesame seeds in a large frying pan for a couple of minutes until golden, then move to a plate. Warm the oil in the same pan over a medium-high heat, then add the cabbage and toss well. Cook for a couple of minutes, allowing to catch and brown, then add the remaining marinade and allow to boil for 2 minutes more, tossing regularly until it reduces. Sprinkle with the sesame oil and ½ the toasted sesame seeds and toss well.
- Use tongs to divide the sesame cabbage between 2 plates or shallow bowls. Top with the grilled salmon, then sprinkle the salad onion and remaining sesame seeds over the top. Serve with rice on the side, if liked.
