Citrus-Infused Salmon Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh salmon fillet, skin on
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 2 cloves garlic, minced
• 1 tablespoon honey or agave syrup
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the salmon fillet.

Season the Salmon Fillet:

• Pat the salmon fillet dry with paper towels. Rub the green tea rubs all over the fillet, pressing the rubs into the flesh to ensure they adhere well.

Prepare the Citrus Marinade:

• In a small bowl, whisk together the olive oil, lemon juice, orange juice, lemon zest, orange zest, minced garlic, and honey. Season with salt and pepper to taste.
• Place the salmon fillet in a shallow dish and pour the citrus marinade over it. Turn the fillet to coat evenly. Let the salmon marinate for 15-20 minutes at room temperature.

Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Roast the Salmon:

• Remove the salmon fillet from the marinade, allowing any excess to drip off. Place the fillet, skin-side down, on the prepared baking sheet.
• Roast the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.

Finish and Serve:

• Remove the roasted salmon from the oven and let it rest for a few minutes. Transfer the fillet to a serving plate.
• Garnish with chopped fresh parsley and, if desired, toasted pine nuts or almonds.
• Serve the Citrus-Infused Salmon immediately, enjoying the tender, flavorful fish with the bright citrus notes and the subtle hint of green tea from the rubs.