Ingredients:
- Salmon fillets: 2 (6 ounces each)
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, dill, lemon zest, and a pinch of sugar)
- Olive oil: 3 tablespoons
- Lemon: 1, juiced
- Salt: to taste
- Black pepper: to taste
- Assorted vegetables (such as cucumber, tomatoes, bell peppers, and avocado): 2 cups, chopped
- Mixed salad greens: 4 cups
- Capers: 1 tablespoon
- Red onion: 1/2, thinly sliced
- Honey mustard dressing: 1/4 cup (or to taste)
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, dill, lemon zest, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Rub both sides of the salmon with the tea rubs, then season with salt and black pepper.
- Cook the Salmon: Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil and the seasoned salmon fillets. Cook until the salmon is opaque and flakes easily with a fork, about 4-5 minutes per side.
- Prepare the Vegetables: While the salmon is cooking, chop the cucumber, tomatoes, bell peppers, and avocado into bite-sized pieces. Place the chopped vegetables in a large salad bowl.
- Assemble the Salad: Add the mixed salad greens, capers, and sliced red onion to the bowl with the chopped vegetables. Toss to combine.
- Make the Dressing: In a small jar, whisk together the honey mustard dressing with the lemon juice and a pinch of salt.
- Combine and Serve: Flake the cooked salmon into the salad bowl. Drizzle the dressing over the salad and toss gently to ensure all the ingredients are coated. Serve immediately.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the salmon, complementing its natural richness.
- For a more vibrant salad, choose a variety of colorful vegetables.
- This Vegetable and Salmon Salad with Tea Rubs is perfect for a light lunch or a refreshing dinner. Serve with a slice of lemon or a sprinkle of toasted sesame seeds for added flavor.