Sure, why not! I did a post not too long ago on “Can you cook with matcha?” and you can. If you look out there for recipes with matcha, there is a lot of baked goods and desserts that incorporate matcha in some way. The recipes and results are delicious! But how many baked goods and desserts can one person eat? While you’re thinking about that, I’ve been thinking about other ways to use tea in recipes besides desserts. My post on “Can tea be used in skin care products?” included some recipes for bath bombs, scrubs and body butters that included green tea and/or matcha. But I’ve been thinking more about how to incorporate tea into regular meals and dishes. For example, fish with matcha.
This summer I went to the Maritimes for the first time. Cape Breton, Nova Scotia, PEI and New Brunswick. Saw beautiful sites of Canada, landscape, food, people! I even found local tea! That is worthy of it’s own post so stay tuned! On my first night in the Maritimes I was in North Sydney, Nova Scotia in Cape Breton. Our first meal out there was at the Flavour on the Water Restaurant in Sydney and I had this amazing salmon. It was the Pistachio Crusted Salmon. I’d never heard of pistachio on fish before, or any nut on fish before! Anyway, it was amazing! Below is a picture of the dish. Yummy!
Since then, we’ve been trying to figure out how to replicate the pistachio crusted salmon recipe and now how to modify the recipe to incorporate tea into it. Below is an attempt at incorporating matcha into the crust.
Matcha Pistachio Panko Salmon!
Above is the final result of our Matcha Pistachio Panko Salmon.
Ingredients
- 4 6 oz (175 g) wild salmon steaks or fillets
- 1 lime, juiced (or 1 tbsp bottled lime juice)
- 2/3 cup (250 mL) shelled pistachios, coarsely chopped
- 1/3 cup panko
- 1 tbsp (30 mL) brown sugar
- 2 tbsp (30 mL) olive oil
- 1 tsp (5 mL) sriracha
- 1/2 tsp(3 mL) *matcha powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup (50 mL) agave (or maple) syrup
Directions
- Arrange salmon on a lightly greased baking sheet.
- In a bowl, mix lime juice, pistachios, panko, brown sugar, olive oil, matcha, sriracha, salt and pepper.
- Press mixture firmly on salmon steaks or fillets. Drizzle with agave (or maple) syrup and bake at 375°F (190°C) for approximately 15-20 minutes. (Check for “doneness,” keeping in mind salmon will continue to cook slightly when removed from oven). Makes 4 servings.
*Everyone’s taste for matcha is different. So this is really an approximate amount to add in. I would suggest adding as much matcha as needed to get the desired flavour you want. Nothing here is really engraved in stone! 🙂
To learn a bit more about what exactly matcha is, there is a nice write up about matcha, the history of matcha and how to prepare matcha.
Below is a picture of the Big Fiddle in Sydney, Nova Scotia in front of the Flavour of the Water Restaurant.
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