Green Chai–Glazed Salmon with Sesame Greens
Salmon fillets glazed with a green chai reduction, served over sautéed greens with toasted sesame—light, aromatic, and deeply satisfying.
Green chai makes a surprisingly elegant glaze for salmon. The tea's warm spices—cardamom, ginger, cinnamon—meld with honey and soy sauce into a sticky, fragrant coating that caramelizes beautifully under high heat.
Unlike traditional chai, the green tea base keeps the glaze feeling fresh rather than heavy. It adds a subtle vegetal undertone that pairs naturally with fish, something a black tea chai could never achieve.
The sesame greens provide a peppery, nutty counterpoint. Quickly sautéed bok choy or spinach tossed with toasted sesame oil and a splash of rice vinegar balances the sweetness of the glaze perfectly.
This dish comes together fast enough for a weeknight but looks impressive enough for guests. The glaze can be made ahead and refrigerated—just bring it to room temperature before brushing onto the fish.
Ingredients
- 2 salmon fillets (about 180g each)
- 2 green chai tea bags or 2 tbsp loose green chai
- 1/2 cup hot water
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp fresh grated ginger
- 4 cups bok choy or baby spinach
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tbsp toasted sesame seeds
- Salt and pepper
How to make it
- 1Brew green chai in hot water for 5 minutes. Strain into a small saucepan, add soy sauce, honey, and grated ginger.
- 2Simmer the chai mixture over medium heat until reduced by half and syrupy (about 8 minutes). Set glaze aside.
- 3Season salmon with salt and pepper. Sear skin-side down in a hot oiled pan for 4 minutes.
- 4Flip salmon, brush generously with chai glaze, and cook 3 more minutes until just cooked through.
- 5In a separate pan, sauté bok choy with sesame oil and rice vinegar for 2 minutes until just wilted.
- 6Plate greens, top with glazed salmon, sprinkle with sesame seeds, and drizzle any remaining glaze.
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