Crispy skin salmon is one of those ingredients that is perfect for a quick weeknight dinner in spring and with our Immunity Tea, this salmon dish is taken to a whole new level. @SharonLawtonNutrition has developed this recipe using immunity tea that contains a unique blend of lemon myrtle, eucalyptus, licorice and ginger that works well to balance the rich salmon flavour. She has also added lemongrass and garlic flakes to compliment the loose leaf tea. A drizzle of Extra Virgin Olive Oil ties it all together.
4 Salmon Steaks, cleaned, de-scaled and de-boned
2 Tablespoons, Byron Bay Immunity Tea, Loose Leaf
1 Tablespoon, Garlic Flakes
Extra Virgin Olive Oil, to taste
Place the cleaned salmon fillets, skin side up in a deep dish. Wipe the salon skin with a clean towel or paper towel to remove moisture. Season the skin with a very light drizzle of extra virgin olive oil and a pinch of fine salt.
Turn the salmon over so skin side down. Cover generously with the Byron Bay Tea Company Immunity Tea, Garlic Flakes, Thinly Sliced Lemongrass and a drizzle of Extra Virgin Olive Oil. Cover and place in fridge for at least 30 minutes. Marinate up to 2-4 hours if you have more time and seek more flavour.
In a fry pan, over medium-high heat drizzle a small amount of extra virgin olive oil. Place the salmon skin side down. Allow the marinate to stay on the flesh as it cooks and deepens in flavour with the salmon.
Once the salmon flesh turns a light shade of pink just above the skin, turn the salmon onto its side. Turn the heat down to medium. As the colour changes from the bright pink to pale pink, turn the salmon to cook on the other sides. Cook for no longer than 5 minutes, otherwise the salmon will overcook and become dry.
Take the salmon off the heat. Cover with foil for 5 minutes. This is important to cook the centre and allow the juices to be re-absorbed.