Recipe by Chef Lula Martin del Campo
Created for Dilmah Chefs & the Teamaker at Endane Estate, Sabaragamuwa Province in May 2014
600g fresh salmon
4 bags of Dilmah Organic Emerald Green Tea
½ tbsp black pepper
½ tbsp cinnamon stick
2 tbsp sugar
½ tbsp salt
For the soy sauce
1 cup soy sauce
½ cup orange juice
½ cup lime juice
For the soy sauce, mix all the ingredients.
Grind the cloves, black pepper, cinnamon stick, sugar and salt in a grinder. Add green tea and mix.
Pass the fresh salmon through the spices and tea. Make sure it’s covered completely.
Put the salmon in a tray, cover with plastic paper and let sit for at least 2 or 3 hours in the fridge.
Slice the salmon with a sharp knife. Set in a rectangular plate.
Accompany with the prepared soy sauce.