Tea-Cured Salmon

This dish makes a fantastic starter for dinner parties...we promise it'll keep your guests satisfied before dinner.  We used Silver Needle Tea Co's Beautiful Golden Eyebrow, a lapson souchong tea perfect to add smokiness to the salmon.  
And so easy to make -  three ingredients in three steps!

Recipe is from tastingtable.com
Originally published on June 17th, 2013

Serves 8/Preparation time:  10 mins


3 tablespoons of Silver Needle Tea Co.'s Golden Beautiful Eyebrow
¼ cup kosher salt
3 tablespoons granulated sugar
One 1¼-pound piece center-cut, skin-on salmon, pin bones removed


1. Cure the salmon: To a spice grinder or coffee mill, add the Lapsang souchong tea and pulverize until very fine. Transfer the ground tea to a small bowl and stir in the salt and sugar. Pour half of the tea cure into an 8-inch container. Set the salmon on top, skin side down. Pour the remaining tea cure over the salmon and pat lightly to evenly coat the surface. Cover the container and refrigerate for at least 8 hours and up to 12 hours.

2. Remove the salmon from the refrigerator and rinse it under cold water, letting the water remove the excess tea cure (don't rub the salmon to remove the cure). Blot the salmon dry with paper towels and set it on a cutting board.

3. Use a very sharp knife to slice the salmon paper-thin on a bias and against the grain. Arrange on a platter and serve.