Gently poached in spiced black tea, this delicate salmon filet absorbs the balanced flavors of chilis, peppercorns, allspice and coriander — compliments of the Pickling Starter blend.
Simmer tea and seasonings in the water in a skillet on medium-low until the tea is thoroughly steeped in the water and the liquid is fragrant.
Strain out the tea and spices and return the liquid to the pan.
Add your salmon filet and cook over medium-low heat, covered, until the salmon is tender and cooked through, turning once during cooking.
Serve with rice.
Other uses for Picking Starter:
"Great as a seasoning on roasted root vegetables, with spaghetti squash with brown sugar and butter, or in savory sauces (I like using it in pan sauces). It's also a wonderful surprise addition to caramel sauce (I infuse it in butter, strain, then make the caramel)."