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4 salmon fillets
Twinings Lapsang Souchong tea (loose tea)
1/2 teaspoon of fresh dill
1/2 teaspoon of fresh rosemary
1/8 teaspoon of seasoned salt (optional)
1. Cover salmon fillets with the loose tea.
2. Cover with plastic wrap and refrigerate for about 1 hour.
3. Thoroughly rinse tea off of fillets.
4. Sprinkle the fillets with the dill and rosemary.
5. Cover the fillets again and let them sit for 30 minutes.
6. Place fillets on a hot grill and let cook until done, approximately 30 minutes (depends on the size and thickness of your fillets and the teperature of your grill).
7. Once done, sprinkle with the seasoned salt and serve.
This recipe makes excellent smoky flavored salmon.Be sure to completely rinse the tea from your fillets before grilling.
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