Tea-Glazed Grilled Salmon
- 1 cup brewed Earl of Harlem Ambessa tea
- 1 cup sugar
- 8 green cardamon pods
- 2 whole star anise
- 6 salmon fillets (5 to 6 ounces each)
Brush some of the syrup over salmon fillets half an hour before grilling, reserving some for serving.
Grill over medium heat until the flesh of the fish just begins to flake, about 7 minutes. It should yield slightly to the touch. Flip over after establishing nice grill marks, about halfway through. Top with some more syrup just before removing from the grill.
Recipe courtesy Marcus Samuelsson
Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse