We recently tried this Genmaicha Crusted Salmon recipe courtesty of The Idaho Statesman and it's so good we have even used this tea seasoning on chicken and lamb - all with delicious results.
In Genmaicha Tea, the roasted rice adds a velvety note of popcorn and chestnuts to the bright vigor of whole leaf green tea. These flavors liven up any protein while adding further health benefits from the tea itself.
15 minutes; serves 2
1 pound skin-on salmon fillet
1 / 2 teaspoon kosher salt
1 / 2 teaspoon black peppercorns
1 tablespoon genmaicha tea
1 tablespoon olive oil
Pat the salmon dry. Pulse the pepper and salt together in a coffee grinder, add the tea and pulse it once or twice, then spread onto the skinned side of the salmon.
Heat a skillet over medium-high heat until hot; add the oil. When the oil begins to shimmer, add the salmon, skin-side down.
Cook until the skin crisps, about 4 minutes, then cover with a lid and reduce the heat to low.
Continue cooking until the salmon is just cooked through, an additional 4 to 5 minutes; test for doneness by cutting into the center of the salmon.
Halve the fillet before serving. Can also use on chicken, pork, lamb, tofu or any other protein.