Green Tea Spice Rub Salmon

Today’s Chinese New Year recipe by local Chinese food guru Nathan Fong is green tea spice rubbed salmon.

Barbecue rubs have always been popular in the South. Here, I’ve used aromatic green tea, high in antioxidents, mixed with aromatic spices, to create an Asian rub. Asian cultures, for centuries, used green tea, or matcha, for lots of food flavourings, from cakes, soups to ice creams. Here is becomes a delicate flavouring mixed with the herbs and rubbed with luscious salmon.

Green Tea Spice Rubbed Salmon
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp fennel seeds
2 sachets Four O’Clock Green Tea or Four O’Clock Green Tea Jasmine & Lotus Flower
1 tsp sea salt
1 tsp sugar
4 to 6 black peppercorns
six 6 oz fresh wild spring salmon fillets

Heat a small skillet over medium heat. Add the spices and pan-roast, shaking pan over heat until fragrant and they start to brown, about 2 to 3 minutes. Remove and cool down. Cut open tea sachets and pour tea into a mortar and pestle or an electric spice grinder along with the salt, sugar, peppercorns and the spices. Grind until fine. Rub about 1 tsp of the spice rub onto each of the fillets. Cover and refrigerate to marinate for 1 hour. Barbecue on a greased grill or bake in a 375F oven for 10 to 15 minutes or until desired doneness. (serves 6)

Gung Hay Fat Choy!
Nathan Fong


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