Lemon Ginger Salmon Tacos with Cucumber Sesame Pico de Gallo

I have had so much fun coming up with entries for the Stash Tea Blogger Recipe Challenge  and this one might be my favorite of the three! I had to really give it some thought to come up with a way to use tea to cook with as opposed to just making a tea or cocktail. When I saw the Lemon Ginger tea bags I started thinking of ways to use that flavor combo in an Asian inspired entree. 
I steeped the tea and made a marinade for the salmon - honey and apricot jam make it sweet, soy sauce gives the perfect amount of salt and once it's marinated and then broiled, it flakes beautifully. Top it off with crunchy cabbage and fresh cucumber sesame pico de gallo for a delicious new spin on tacos!

Lemon Ginger Salmon Tacos with Cucumber Sesame Pico de Gallo
½ cup water
2 Stash Lemon Ginger Tea Bags
1/3 cup apricot jam
1 Tablespoon soy sauce
1 teaspoon chile garlic paste
2 Tablespoons honey
4 ( 4 ½ ounce) salmon filets
1 ½ cup English cucumber, diced
½ cup red onion, diced
2 Tablespoons rice wine vinegar
1 teaspoon sesame seeds
½ teaspoon sesame oil
¼ teaspoon salt
8 flour tortillas, warmed
2 cups thinly shredded purple cabbage
1 cup cilantro, chopped

Bring the water up to 190-209 degrees. Allow the tea bags to steep for 3-5 minutes. Remove the tea bags and whisk in the apricot jam, soy sauce, chile garlic paste and honey. Once the mixture has completely cooled, pour the marinade over the salmon in a shallow dish and allow to marinate at least 30 minutes and up to 3 hours.

In a small mixing bowl stir together the cucumber, red onion, rice wine vinegar, sesame seeds, sesame oil and salt. Set in the fridge to chill.

Preheat oven to broil (525°F) and line a small baking sheet with foil. Place the salmon filets on the baking sheet and place it in the oven on the middle rack. Broil for 6-8minutes. 

While the salmon is cooking, pour the remaining marinade in a small sauce pan and bring up to a simmer. Allow the sauce to reduce and thicken.

Carefully remove the skin from the salmon and break the filets up with a fork into bite size pieces. Pour the thickened sauce over the fish.

To assemble the tacos, top each tortilla with an equal amount of shredded cabbage, salmon, cucumber pico de gallo and cilantro and serve.

"Since 1972, Stash has crafted hundreds of delicious and unique blends in addition to classic tea favorites. Made with the best all-natural ingredients from around the world, Stash’s premium line of bagged teas is Project Non-GMO Verified and certified Kosher."

Stash sent me a fabulous selection of their teas to work with AND they're offering a discount code to all of my friends and family! Here's the CODE to the discount if you'd like to order some for yourself!

#stashtea #stashtearecipechallenge #stashtearecipes