Tea-infused salmon with fennel salad

Tea-infused salmon with fennel salad

Ingredients

• 250ml (1 cup) citrus tea
• 60ml ( cup) soy sauce
• 1 clove garlic, crushed
• 5ml (1 tsp) ground ginger
• 15ml (1 tbsp) white wine vinegar
• 15ml (1 tbsp) sugar
• 4 salmon fillets, skin on
• 175ml plain yoghurt
• 15ml (1 tbsp) creamed horseradish
• 1 fennel bulb, thinly sliced
• 1 Granny Smith apple, cored and thinly sliced
• juice of a lemon
• 1 carrot, peeled and shredded
• 2 sticks celery, sliced
• salt and pepper, to taste

Method

Blend the tea, soy sauce, garlic, ginger, vinegar and sugar.

Pour over the salmon and marinate for 1 hour.

Preheat the oven grill or a griddle pan and grill the salmon, skin side down, basting with marinade, for 5-8 minutes, or until cooked to your liking.

Toss the remaining ingredients to make a salad.

Serve the salmon warm with the fennel and apple salad on the side.