EARL GREY PAN GLAZED SALMON WITH LEMON COURGETTI

Execution Instructions:

PREPARATION

Wash and top and tail the courgettes. Finely grate the Parmesan cheese. Finely chop the Handful rocket leaves.

STEP 1

Place the contents of the tea bags in a teapot, cover with 300ml of freshly boiled water, stir, cover and leave to steep for 7 minutes.

STEP 2

Use a fine mesh strainer to strain the tea into a medium/large frying pan/skillet (large enough to fit the salmon fillets in one layer) and stir in the butter and maple syrup.

STEP 3

Bring the pan to a medium simmer for 15 minutes, stirring occasionally, until the liquid has reduced by roughly half. Set aside to cool slightly.

STEP 4

Use a spiralizer or julienne peeler to make the courgetti. Or use a regular vegetable peeler to slice the courgettes lengthways into very wide pappardelle-style ribbons. You might want to cut the long strands in half to make them easier to eat.

STEP 5

To make the dressing whisk the olive oil and lemon juice together in a large bowl until emulsified (or shake in a jam jar). Stir in the chopped rocket and grated parmesan and season with black pepper. Taste and add more lemon if needed.

STEP 6

Add the courgetti to the bowl, toss through the dressing and set to one side.

STEP 7

Season the salmon fillets with sea salt and then place into the pan of tea glaze. Gently cook the fillets in the tea glaze on a medium heat for 5 minutes.

STEP 8

Turn and cook for another 4 minutes on the other side until just pink inside (or when no resistance when pierced with a skewer).

STEP 9

Plate the courgetti onto 4 plates and top each with a piece of salmon. Finish with a drizzle of leftover tea glaze from the pan.

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