Wednesday, February 18, 2015

Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce

Anyone who is looking to switch-up their dinner routine is in for a treat with this Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce recipe. The measurements are metric but if your like me just head over to and you can easily convert your measurements without breaking a sweat. This recipe makes four servings, each serving is just under 700 calories and only takes 40 minutes to prepare. Keep cooking with tea and enjoy your Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce recipe below.
Ingredients:60g Luxury Gold Loose Tea
100g rice
1tbsp soft brown sugar
4 salmon fillets
Olive oil, for brushing
300g tagliatelle
Rocket leaves, to serve
For the sauce 200ml chicken stock
1 vanilla pod, split lengthways
4 tbsp crème fraiche 
Method Line a medium sized wok with 4 sheets of foil, letting it hang over the edges. Combine the tea, rice, sugar and a splash of water, and spread over the foil to cover the base of the wok. Place an oiled wire rack or steamer basket in the wok – it should sit about 5cm above the rice and tea mixture.
Brush the fish lightly with oil and place on the rack. Cover with a lid or foil and sit over a fairly high heat until smoking. Cook for 8 – 10 minutes, or until cooked through. Cook the tagliatelle according to the packet instructions.
Meanwhile, make the sauce. Put the stock and vanilla pod in a small pan and simmer for 3 minutes. Remove from the heat and leave to cool for a few minutes, then disregard the vanilla pod. Whisk the crème fraiche, season with a little white pepper and set aside.
Drain the tagliatelle and divide among 4 serving plates. Top with the salmon and spoon over the sauce. Serve with rocket leaves. 
SRC: Learn more nutritional information for Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce at:

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