Tea-Smoked Norwegian Salmon with Grilled Courgettes and Peas

Name: Tea-Smoked Norwegian Salmon with Grilled Courgettes and Peas
Yield: Serves 2
Cuisine: Norway
Ingredients: 110 g white rice; 60 ml brown sugar; 125 ml black tea leaves; 2 × 200-g salmon fillets; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 200 g baby spinach, washed; 4 courgettes, sliced lengthways; 60 ml olive oil; 160 g fresh peas, blanched; juice of ½ lemon

Preparation info

Serves
2

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

My most vivid food memory of Norway is the fish and seafood. I recall consuming a lot of fish, possibly because my dad took up fishing as a hobby while he was there.

Ingredients

110 g white rice
60 ml brown sugar
125 ml

Europe
Norway
Norwegian
Fish course
Pescatarian
Gluten-free
Nordic

Method

Line the inside of a wok or large saucepan with a tight-fitting lid with foil.
Combine the rice, sugar and tea leaves and place onto the foil.
Place the wok onto a high heat, covered, and heat until it begins to smoke.
Place a trivet into the wok and then lay the fish on the trivet.