Jasmine Tea cured salmon was one of the first Culinary Tea recipes I ever made roughly 20 years ago, and I still regularly turn to it. Although I’ve varied the tea and secondary ingredients used, I still often return to Jasmine as seen in November 2016 in Tea Journey. Smoking is of course a classic way to preserve and flavor Salmon and has been utilized for generations in various cultures around the world. Chef de Cuisine Logan Foos of L’Espalier has enhanced the basic tea cured salmon (gravlax) by combining these two favorite approaches for an incredibly aromatic and succulent first course.
Click here for the recipe for Jasmine Cured Salmon.
