Ease of Preparation: Easy
Time of Preparation: 45 minutes
Yield: 4 servings
Ingredients:
- 4 baby salmon
- 2 limes, sliced thinly
- 12 sorrel leaves
- Olive oil
- Black pepper
- 3 tablespoons jasmine or earl grey tea
For the sauce:
- 1 cantaloupe melon
- 3 limes, juiced
- ½ cup honey (125 millilitres)
- 2 teaspoons sugar
- Salt
Method:
Preheat the oven to 350 degrees Fahrenheit
Stuff the cavity of each small salmon with lime slices and sorrel leaves. Then place the fish in a baking dish, making sure that they are not too cramped for space. Drizzle the fish with olive oil and pepper and bake for 25 minutes.
Remove the salmon from the oven and drain them on paper towels to remove any oil. Put the tea in the bottom of a wok and put a wire rack over the top. Heat the tea until it begins to smoke, then place the salmon on the rack and cover it with a lid or a large piece of tin foil. Smoke the salmon for 10 minutes and turn on your kitchen fan to dissipate any smoke. Remove the salmon and set aside.
Remove the flesh from the melon and put it in a blender to puree. Strain the resulting liquid through a fine sieve and discard the pulp. Put the juice in a small saucepan over a medium-low heat. Add the lime juice and the honey and reduce the liquid for 10 minutes, or until it becomes a syrupy consistency. Cool the sauce over an ice bath and adjust the seasoning with salt if necessary.
Serve the salmon with the melon and lime sauce.
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