Green Tea Salmon

Salmon is a good source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) and the heart healthy omega-3 fatty acids.

Green tea contains various compounds such as polyphenols which function as powerful antioxidants. Did you know all teas Green tea, Black tea and Oolong are derived from the same plant. Therefore, Green tea does contain caffeine.

Serves 4


Preparation: 20 minutes
Cooking: 10 – 15 minutes cooking

Cover the salmon in green tea leaves, season with salt and pepper. Fry, skin down, in 1 tsp oil on medium-high heat, turning until all sides are golden.

Finely slice the chilli, keep ½ for garnish, and throw the remainder into a liquidiser with ginger, miso powder, and juice of ½ lemon, soy sauce, honey and a splash of water. Liquidise until smooth.

Blanch the broccoli until bright green and slightly tender. Drain. Pour the dressing over.

Remove the cooked salmon, gently pull off the skin and put back into the pan soft-side down to crisp for 30 seconds.

Plate up the broccoli and salmon. Top with the skin and garnished with red chilli and lime wedges.

Can also be served on a bed of coconut infused Basmati rice (400g tin coconut milk + 300g Basmati rice + water).

Nutrition Information (per serve)

Energy: 1363kJ
Carbohydrates: 4.5g
Protein: 28.4g
Fat: 20.3g
Fibre: 2.8g
Salt: 653mg


  • 4 x 120g salmon fillets, skin on, scaled
  • Green tea leaves
  • Olive oil
  • 1 red chilli
  • 1 thumb sized piece ginger
  • 1 tsp miso powder
  • ½ lemon
  • 2-3 tbsp low salt soy sauce
  • 1 heaped tsp runny honey
  • 1 head of broccoli or brocollini
  • 1 lime, cut into wedges


Sourced: Adapted from Jamie’s 15 Minute Meals, p138.

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