Try this delicious and good for you recipe on your grill today. So flavorful!
Recipe and image by Chef Chris @chef_chris_aquilino Aquilino
Prep time 1 1/2 to 2 hours, Cook time 25-35 minutes
Serves 6
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Ingredients
- 18 oz Wild-Caught Salmon
- 1-1/2 cups boiling water
- 1 tablespoon minced ginger
- 2 Bigelow steep-Organic Lemon Ginger Tea Bags
- ½ teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- ¼ cup toasted sesame seeds
- 3-5 Cedar Planks for grilling
Dressing:
- 12 cups tablespoons rice wine vinegar
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 ½ tablespoons honey
- 1 medium cucumber, halved and sliced
- ¼ cup sliced green onions
Instructions
Soak the planks in water for at least 1 hour before grilling. In a bowl, steep the tea in boiling water for 5-7 minutes. Remove the tea bags and set aside.
Add the salt, ginger, and lemon zest into the bowl. Allow to cool.
Trim the Salmon, and place into a shallow vessel. Pour the tea marinade over the Salmon and place into refrigeration 30 minutes to 1 hour.
Remove the Salmon and place onto the cedar boards. Place onto a hot grill and cook for 20-25 minutes until the finish is flaky and the internal temperature reaches 145 degrees F.
Right before removing from the grill- drizzle with lemon juice and sprinkle with sesame seeds.
In a large bowl, whisk the vinegar, honey, water and sesame oil together. Add the greens and the cucumber and toss thoroughly.
Serve together and garnish with sliced green onions.
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