* 1 bag earl gray tea or jasmine black tea
* 2 tbsp butter
* 2 tbsp brown sugar
* 2 tbsp olive oil, divided
* 1 medium zucchini, sliced into half-moons
* salt (to taste)
* ground black pepper (to taste)
* 1 lemon, quartered
* 1 (300 gram) fillet salmon loin, skin removed
* 1 tbsp fresh tarragon, chopped
1) Pour ½ cup water over tea bag and allow to steep for 5 minutes. Discard bag.
2) Melt butter in a saucepan over medium heat. Add tea and sugar; stir until sugar is dissolved. Simmer, stirring occasionally, for 10 minutes or until mixture is reduced.
3) Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat. Add zucchini and cook for about 6 minutes. Season with salt and pepper. Squeeze lemon wedge over zucchini. Set aside.
4) Heat remaining oil in another pan. Cook salmon for 4 to 5 minutes on one side. (If fish sticks to the pan when you try to lift it, cook it a bit more. It’s done when it comes off easily.) Turn and cook the other side for about 2 minutes.
5) Add tea mixture to the pan. Spoon over mixture salmon to coat and cook until your preferred doneness is achieved. Transfer fish to a plate.
6) Continue cooking sauce until it thickens slightly into a glaze. Pour over salmon.
7) Serve salmon with lemon and zucchini wedges on the side. Top with tarragon.