Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Mankada Traditional Arts & Crafts Centre, Udawalawe in May 2014 

Serves: 5


500g of salmon
30g butter
8 baby carrots
12 green beans
50g sweet peas
1/ 2 tsp Dilmah Green Tea with Jasmine Petals
For garnish
Dilmah Green Tea with Jasmine Petals


Place the salmon in aluminium foil, season it with Jasmine Green tea, salt and pepper.
Add carrots, green beans, sweet peas.
Close the foil and cook for 10 minutes.
Garnish with jasmine rice.
(For Jasmine rice cook rice grains with Jasmine tea.)