Tea Smoked Salmon
Used with permission from Executive Chef John Crooks. glowbal grill and satay bar located in Vancouver, B.C.
Tea Smoked Salmon. On a compote of oyster mushrooms, cherry tomatoes,
watercress and artichokes, roasted new potatoes and finished
with extra virgin olive oil
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Wild Salmon filet lightly smoked with Ginger Tea (portion size 6 oz)
6-artichoke hearts quarter
1 shallot julienne
4 cherry tomatoes cut in half
6 shitake mushroom caps
½ bunch of watercress
2 tablespoon of olive oil
1 teaspoon of lemon zest
½ teaspoon of finely cut chives
2 Yukon gold nugget potatoes cooked and cut in half
Salt and pepper
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