Recipe by Chef Lula Martin del Campo
Created for Dilmah Chefs & the Teamaker at Endane Estate, Sabaragamuwa Province in May 2014

Serves: 4


600g fresh salmon

4 bags of Dilmah Organic Emerald Green Tea

2 cloves

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.