Tea-Rubbed Salmon with Scallion-Lemon Rice

Seared salmon crusted in a ground-tea spice rub, served over bright steamed scallion-and-lemon rice.

Ingredients

• 4 salmon fillets, skin on, about 6 oz each
• 2 tablespoons loose black or smoked tea leaves, finely ground
• 1 teaspoon ground coriander
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons grapeseed oil
• 2 cups jasmine rice, rinsed
• 3 cups water
• 4 scallions, thinly sliced

Zest and juice of 1 lemon

• 1 tablespoon butter

Directions

1. Cook the rice with the water until tender, about 18 minutes. Fluff and fold in the scallions, lemon zest, lemon juice, and butter. Cover and keep warm.
2. Combine the ground tea, coriander, brown sugar, salt, and pepper. Press the rub onto the flesh side of the salmon.
3. Heat the grapeseed oil in a skillet over medium-high heat. Add the salmon skin-side down and sear 4 minutes until the skin is crisp.
4. Flip and cook 2 to 3 minutes more for medium, basting with the pan oil.
5. Spoon the scallion-lemon rice onto plates and set the tea-rubbed salmon on top.

Notes

Adapted from Ming Tsai’s tea-rubbed salmon, a Simply Ming signature pairing of spice rub and aromatic rice.