Salmon with Matcha Cream Sauce

I do not like tea. It is, in the words of Ted Lasso, hot garbage water. But when I do drink tea, it's from The Cultured Cup, a tea shop in Dallas that stocks Mariage Freres, which is the best. I adapted their recipe for the below, and now it's something tea lovers and tea haters can enjoy alike. Matcha, a green tea powder, has an earthy flavor that pairs well with both the salmon and the fattiness of the sliced avocado.

You'll need:

• 4 salmon fillets
• 1 Tbs salt
• 1 Tbs pepper
• 1 teaspoon Old Bay Seasoning
• 4 oz cream cheese, softened
• 1 tsp matcha powder
• 2 tsp honey
• 1 lemon
• 1 avocado

Season the salmon fillets with salt, pepper, and Old Bay and set aside.

Heat the cream cheese in the microwave for 30 seconds on high, so that it's easier to stir. Then mix in the matcha and honey until totally combined. Add salt to taste and set aside.

Heat a deep skillet over medium and add about 3 Tbs olive oil, so the bottom is coated. Put the salmon fillets in, skin side up first, for 5 minutes. Then flip using tongs, and cook skin side down until just cooked, about 5 more minutes. (I cook the skin last so that it holds the rest of the fillet together when you plate it.)

Put a dollop of matcha sauce on each fillet, then spritz with lemon juice and a few flakes of salt, if desired. Serve with sliced avocado.

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Salmon with Matcha Cream Sauce

Yield: 4

Author: Mallory

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 4 salmon fillets
• 1 Tbs salt
• 1 Tbs pepper
• 1 teaspoon Old Bay Seasoning
• 4 oz cream cheese, softened
• 1 tsp matcha powder
• 2 tsp honey
• 1 lemon
• 1 avocado

Instructions

1. Season the salmon fillets with salt, pepper, and Old Bay and set aside.
2. Heat the cream cheese in the microwave for 30 seconds on high, so that it's easier to stir. Then mix in the matcha and honey until totally combined. Add salt to taste and set aside.
3. Heat a deep skillet over medium and add about 3 Tbs olive oil, so the bottom is coated. Put the salmon fillets in, skin side up first, for 5 minutes. Then flip using tongs, and cook skin side down until just cooked, about 5 more minutes. (I cook the skin last so that it holds the rest of the fillet together when you plate it.)
4. Put a dollop of matcha sauce on each fillet, then spritz with lemon juice and a few flakes of salt, if desired. Serve with sliced avocado.

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