We’re learning how tea and salmon are the perfect pair!
Chef William Somoza with the Big Oyster Brewery in Lewes, Del. shows us how salmon and tea are the perfect combination. We’re making blueberry and black tea encrusted salmon.
If you’re wondering why the zombies are hanging around the kitchen , it’s because we invited them to the studio! Be sure to check out OC Screams in Ocean City. Learn more about this haunted attraction here.
Ingredients:
10 oz Salmon Filet
For Crust:
- 2 cups of dried blueberries & loose black tea
- 4 oz shaved Parmesan
- 4oz blended spicy seasonings
- 4oz fresh parsley
For Sauce:
- 4 cups fresh mango
- 16oz of Big Oyster Brewery Noir et Bleu Belgian Tripel
- 4oz spicy seasoning mix
Vegetables:
- Malibu Carrots
- Green Beans
- Asparagus
- Cherry tomatoes
- Brussels Sprouts
