Time: 50 min.
Complexity: easily
Servings: 6

Make a simple syrup from black tea, flavored with cardamom and anise, and brush it over the salmon fillets before grilling. Set some of the tea syrup aside for serving. The fish turns out very flavorful, with beautiful caramelized grill marks.

Ingredients:

• 1 cup brewed Earl of Harlem Ambessa tea
• 1 cup of sugar
• 8 green cardamom pods
• 2 whole star anise
• 6 salmon fillets (140-170 g each)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, black tea, cardamom, star anise

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Preparation:

Step 1
• Make a fragrant sugar syrup by bringing tea, sugar, and spices to a boil until the sugar dissolves completely. Strain and cool.
Step 2
• Brush the salmon fillets with a little syrup half an hour before grilling, reserving some syrup for serving.
Step 3
• Grill over medium heat until the fish flakes easily, about 7 minutes. Turn over when good grill marks form, about halfway through cooking. Brush the fish with a little more syrup before removing from the grill.

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