Recipes and Cooking Tea-Marinated Salmon 4.0 (4) A marinade of jasmine tea and chipotles makes this grilled salmon far-from-ordinary. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 10, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Soak Time: 1 hrs Grill Time: 20 mins Total Time: 1 hrs 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cedar grilling plank ½ cup boiling water 1 tablespoon jasmine tea leaves 1 chipotle chile pepper in adobo sauce* 2 tablespoon cider vinegar ½ teaspoon kosher salt ½ cup ice cubes 1 ½ pound salmon fillet (skin on) ¼ teaspoon chili powder ⅛ teaspoon jasmine tea leaves, coarsely crushed Chives (optional) Honey (optional) Directions Soak plank in enough water to cover for at least 1 hour before grilling; drain. In a small bowl combine boiling water and 1 tablespoon tea leaves. Let steep for 5 minutes. Pour tea mixture through a fine mesh sieve into a blender. Add chipotle pepper, vinegar, salt, and ice cubes. Cover and blend until smooth. Place salmon in a resealable plastic bag set in a shallow dish. Pour tea mixture from blender over fish in bag. Seal bag and marinate in the refrigerator for 30 to 45 minutes, turning bag occasionally. For a charcoal grill, arrange medium-hot coals around edge of grill. Place the plank on the grill rack directly over the coals for 5 minutes or until plank smokes and crackles. Remove salmon from marinade, discarding marinade. Place salmon, skin side down, on plank. Sprinkle salmon with chili powder and 1/8 teaspoon tea leaves. Place plank in center of grill rack. Cover and grill for 20 to 24 minutes or until fish begins to flake easily when tested with a fork. (For gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over heat for 5 minutes or until smoking and crackling. Place salmon on plank. Place plank over unlit side of grill and grill as above.) To serve, sprinkle with chives and drizzle with honey, if desired. *Handling Hot Peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. Rate it Print Nutrition Facts (per serving) 280 Calories 11g Fat 10g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 280 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 94mg 31% Sodium 365mg 16% Total Carbohydrate 10g 4% Total Sugars 9g Protein 34g Vitamin C 0.2mg 1% Calcium 26mg 2% Iron 1.5mg 8% Potassium 852mg 18% Folate, total 43.3mcg Vitamin B-12 5.4mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.