Green tea salmon
200g salmon fillet
2 green-tea bags
4-5 tbsp chicken stock
50g baby spinach
K sweet potato, boiled and diced
1 tsp honey
7-8 tbsp olive oil
1 tsp garlic, chopped
1 tbsp lemon juice
2 small shallots, cut in four pieces
4-5 portobello mushrooms, chopped into half
K cup white wine
K tsp fresh thyme, chopped
4-5 cherry tomatoes
Salt and pepper to taste
First marinate the salmon. Prepare the marinade by heating two or three tablespoons of chicken stock (you can also use water) in a pan. Heat for a few minutes, then add the honey and tea bags. To get the flavour of the tea, reduce the consistency of the mix by heating it for another 5-6 minutes and then set aside to cool. Once the marinade has cooled, spoon it on both sides of the fillet and refrigerate for at least an hour, so that it absorbs the flavour of the tea.
Now prepare the sauce by sautéing the garlic in two tablespoons of olive oil, until golden brown. Then add the spinach and sauté for less than a minute. Remove from heat and keep aside. In a fresh pan heat two tablespoons of olive oil, add the shallots, and sauté until golden brown. Add the mushrooms and sauté for a minute, then add the lemon juice, white wine and the remaining chicken stock. Reduce the mix by cooking for about 5 minutes. Then add thyme and cook for a few more minutes before adding salt and pepper to taste.
In another pan, take a tablespoon of olive oil and sauté the diced sweet potato until brown and add cherry tomatoes. Set aside
Finally, heat the remaining olive oil in a pan and sear the salmon on both sides for about 8 minutes. You can also bake it at 145 degrees Celsius in an oven for 5-7 minutes.
To plate, place the spinach and garlic first, and then the sweet potato and cherry tomatoes. Place the pan-seared (or baked) salmon on these and then top with mushroom and shallot sauce.