From Jason Gift Enevoldsen
- 1 orange
- Rosemary (or juniper berries)
- 2 tablespoons Earl Grey tea leaves
- ½ tsp black peppercorns
- ½ teaspoon mustard seed
- 2 teaspoons canola oil
- 1 ½ – 2 lbs salmon
- Salt and pepper
- parsley
Directions:
Zest the orange, mix with all spices and Earl Grey. Grind with a mortar and pestle. Sauté salmon in oil (skin side up) until brown. Turn over, coat with tea rub. Drizzle the oil over the top of the salmon and garnish with orange slices.
Bake until salmon is done.