Green tea salmon salad

  • 2 green tea bags
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 lb. salmon, cut into filets and skin removed
  • 1 cucumber, de-seeded and sliced thinly
  • 2 tablespoons sour cream
  • 1/4 teaspoon dill weed
  • 3 cups fresh arugula 
  • 1 avocado, cubed
  • 1 peach, cubed

Remove the green tea from the tea bags. Combine the green tea with the chipotle chili powder, salt and pepper to make the rub for the salmon. 

Pat the salmon dry. Coat the salmon on all sides with the green tea chipotle mix. 

Heat a pan with a very thin layer of olive oil on medium-high heat. Add the salmon, flat-side down first. Keep the salmon cooking until it’s crispy on that first side. Now, flip the salmon onto the other side. Same thing, cook the salmon until crispy on the second side. If your salmon is particularly thick you’ll want to cook it on the sides as well until it’s cooked through. Take the salmon off the heat, gently cutting the salmon into bite-sized pieces and cool the salmon on the side.

To make the cucumber yogurt, combine the cucumber, sour cream and dill weed. It’s done.

Toss the arugula in your favorite dressing or a simple mix of olive oil and red wine vinegar. Top the arugula with the salmon, some cubed arugula and peach, and a scoop of cucumber yogurt.