{"id":3972,"date":"2022-08-30T01:17:54","date_gmt":"2022-08-29T23:17:54","guid":{"rendered":"https:\/\/www.the-gourmand.com\/?p=3972"},"modified":"2022-09-10T10:37:52","modified_gmt":"2022-09-10T08:37:52","slug":"marinated-salmon-fillet-with-lapsang-souchong","status":"publish","type":"post","link":"https:\/\/www.the-gourmand.com\/en\/marinated-salmon-fillet-with-lapsang-souchong\/","title":{"rendered":"MARINATED SALMON FILLET WITH LAPSANG SOUCHONG"},"content":{"rendered":"

If<\/span> you<\/span> marinate<\/span> your<\/span> salmon,<\/span> a<\/span> great<\/span> option<\/span> is<\/span> to<\/span> add<\/span> LAPSANG<\/span> SOUCHONG*<\/span> Smoked<\/span> Tea<\/span> to<\/span> your<\/span> spice<\/span> blend<\/span> to<\/span> flavor<\/span> it<\/span> pleasantly.<\/span><\/p>\n

Ingredients:<\/strong><\/p>\n

300g<\/span> brown<\/span> sugar,<\/span> 150g<\/span> gray<\/span> salt,<\/span> 10g<\/span> cut<\/span> ginger*,<\/span> 5g<\/span> ground<\/span> black<\/span> pepper,<\/span> a<\/span> bunch<\/span> of<\/span> dill,<\/span> the<\/span> zest<\/span> of<\/span> an<\/span> orange<\/span> and<\/span> a<\/span> lemon,<\/span> 70g<\/span> to<\/span> 100g<\/span> of<\/span> LAPSANG<\/span> SOUCHONG*<\/span> for<\/span> 1<\/span> kilo<\/span> of<\/span> salmon<\/span> with<\/span> skin.<\/span><\/p>\n

*Available<\/p>\n

in<\/span> our<\/span> Th\u00e9 Gourmand<\/span> website<\/span> (Lapsang Souchong<\/a> or Ginger<\/a>)<\/strong><\/p>\n

PREPARATION:<\/strong><\/p>\n

To be<\/span> successful,<\/span> put<\/span> on<\/span> a<\/span> dish<\/span> a<\/span> quarter<\/span> of<\/span> the<\/span> mixture,<\/span> and<\/span> on<\/span> this<\/span> mixture,<\/span> the<\/span> salmon<\/span> with<\/span> the<\/span> skin<\/span> side<\/span> down;<\/span> then<\/span> cover<\/span> the<\/span> fish<\/span> with<\/span> the<\/span> rest<\/span> of<\/span> the<\/span> mixture<\/span> and<\/span> cover<\/span> with<\/span> a<\/span> food<\/span> film.<\/span> Place<\/span> on<\/span> it<\/span> another<\/span> dish<\/span> that<\/span> does<\/span> not<\/span> touch<\/span> the<\/span> edges<\/span> of<\/span> the<\/span> first,<\/span> and<\/span> on<\/span> the<\/span> set<\/span> put<\/span> a<\/span> weight<\/span> of<\/span> one<\/span> kilo<\/span> and<\/span> let<\/span> marinate<\/span> in<\/span> the<\/span> refrigerator<\/span> 24<\/span> hours<\/span> or<\/span> more.<\/span> (The<\/span> longer<\/span> the<\/span> salmon<\/span> is<\/span> allowed<\/span> to<\/span> marinate,<\/span> the<\/span> more<\/span> it<\/span> will<\/span> taste<\/span> and<\/span> ripen.)<\/span> Once<\/span> the<\/span> time<\/span> of<\/span> the<\/span> marinade<\/span> has<\/span> passed,<\/span> take<\/span> the<\/span> salmon<\/span> out<\/span> of<\/span> the<\/span> brine<\/span> let<\/span> it<\/span> sit<\/span> overnight<\/span> before<\/span> slicing<\/span> it<\/span> into<\/span> thin<\/span> slices.<\/span> Two<\/span> options<\/span> to<\/span> serve<\/span> it<\/span> are:<\/span> 1.<\/span> In<\/span> Japanese<\/span> salad,<\/span> where<\/span> the<\/span> dressing<\/span> contains<\/span> a<\/span> little<\/span> soy<\/span> sauce,<\/span> and<\/span> a<\/span> few<\/span> drops<\/span> of<\/span> lemon<\/span> juice,<\/span> with<\/span> soy<\/span> sprouts,<\/span> cucumber,<\/span> seaweed<\/span> in<\/span> thin<\/span> strips<\/span> and<\/span> sesame<\/span> sprinkled<\/span> on<\/span> the<\/span> salad<\/span> (see<\/span> photo)<\/span> 2.<\/span> In<\/span> Nordic<\/span> salad,<\/span> with<\/span> crouton<\/span> of<\/span> Norwegian<\/span> bread<\/span> gratin<\/span> and<\/span> warm.<\/span> \u00a0Success is sure!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

If you marinate your salmon, a great option is to add LAPSANG SOUCHONG* Smoked Tea to your spice blend to flavor it pleasantly. Ingredients: 300g brown sugar, 150g gray salt, 10g cut ginger*, 5g ground black pepper, a bunch of dill, the zest of an orange and a lemon, 70g to 100g of LAPSANG SOUCHONG*…<\/p>\n","protected":false},"author":3,"featured_media":3964,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[308],"tags":[],"class_list":["post-3972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-308","description-off"],"yoast_head":"\nMARINATED SALMON FILLET WITH LAPSANG SOUCHONG - Th\u00e9 Gourmand<\/title>\n<meta name=\"description\" content=\"Easy and original, salmon fillet with a touch of exotic taste our recipe of salmon marinates with Lapsang Souchong Tea.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.the-gourmand.com\/en\/marinated-salmon-fillet-with-lapsang-souchong\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MARINATED SALMON FILLET WITH LAPSANG SOUCHONG - Th\u00e9 Gourmand\" \/>\n<meta property=\"og:description\" content=\"Easy and original, salmon fillet with a touch of exotic taste our recipe of salmon marinates with Lapsang Souchong Tea.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.the-gourmand.com\/en\/marinated-salmon-fillet-with-lapsang-souchong\/\" \/>\n<meta property=\"og:site_name\" content=\"Th\u00e9 Gourmand\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-29T23:17:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-10T08:37:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.the-gourmand.com\/wp-content\/uploads\/2022\/08\/Salade-Japonaise-LTG.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1150\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"TheGourmand\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"TheGourmand\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/marinated-salmon-fillet-with-lapsang-souchong\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/marinated-salmon-fillet-with-lapsang-souchong\\\/\"},\"author\":{\"name\":\"TheGourmand\",\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/#\\\/schema\\\/person\\\/9ae4524a6b120be9def2bb1828eb7859\"},\"headline\":\"MARINATED SALMON FILLET WITH LAPSANG SOUCHONG\",\"datePublished\":\"2022-08-29T23:17:54+00:00\",\"dateModified\":\"2022-09-10T08:37:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/marinated-salmon-fillet-with-lapsang-souchong\\\/\"},\"wordCount\":244,\"publisher\":{\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/marinated-salmon-fillet-with-lapsang-souchong\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.the-gourmand.com\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/Salade-Japonaise-LTG.jpg\",\"articleSection\":[\"Recipes\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/marinated-salmon-fillet-with-lapsang-souchong\\\/\",\"url\":\"https:\\\/\\\/www.the-gourmand.com\\\/en\\\/marinated-salmon-fillet-with-lapsang-souchong\\\/\",\"name\":\"MARINATED SALMON FILLET WITH LAPSANG SOUCHONG - 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