Photo courtesty of Ilya Moshenskiy of Ilya Food Photo

2-8 oz fillet of salmon
½ cup Orange Tea Brine (recipe follows)
¼ cup Preserved Lemon and Tomato Salad (recipe follows)
1 cup Asparagus Cream (recipe follows) 

1)  Brine the salmon in the refrigerator for 6-8 hours.

2)  Drain the brine off the salmon and heat a non-stick pan to medium heat.

3)  Sear the salmon for 3-5 minutes on 1 side and flip. Then place in a 350-degree oven for 5-8 minutes.

4)  Pour the asparagus cream in a bowl and place the salmon on top of it.

5)  Top the Salmon with the tomato lemon salad and enjoy.

Orange Brine
2 cups hot water
1 each orange halved
1 tablespoon minced ginger
¼ cup sugar
1 tablespoon kosher salt
1 tea bag TAZO Wild Sweet Orange

In a saucepan heat the water with the orange, ginger, sugar, and water. Then pull off the heat and add the tea bag.

Let cool at room temperature.

Lemon Tomato Salad
1 each preserved Meyer lemons
1 each roma tomato
1 teaspoon minced garlic
1 tablespoon thinly sliced shallot
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1 tablespoon capers, rinsed well
3 tablespoons olive oil 

1)  Cut the preserved lemon and roma tomato in half and take the insides out.

2)  Slice very thin.

3)  Toss with remaining ingredients and let sit for 10-15 minutes for flavors to infuse.

Asparagus Cream
1 cup heavy whipping cream
1 tablespoon shallot, sliced
2 cups asparagus, chopped
1 bunch Italian parsley
1 tea bag TAZO Lemon Mate’ Tea
Salt to taste 

1)  Place cream and shallot in a saucepan over medium heat. Let cook for 10 minutes stirring regularly.

2)  Add chopped asparagus, parsley and tea bag and let cook for 5 minutes.

3)  Take the tea from bag and place in blender.

4)  Puree until smooth. Thin down with more cream if needed.

June 2008