Tea Encrusted Salmon

I've been wanting to cook with tea for the longest time, but until now, I had never come up with a good idea. This recipe has chopped tea leaves in the breading, which adds a subtle flavor to the fish. It's served with a simple salad consisting of collard greens and mushrooms

-=Tea Encrusted Salmon=-

1 Salmon Filet (~6 oz)

1 egg

1 Tbsp milk

1/8 cup Italian bread crumbs

3 Tbsp grated Parmesan cheese

1 tsp cumin

1 tsp garlic powder

2-4 Tbsp tea leaves finely chopped

sesame oil

4-5 collard green leaves

2-4 mushrooms

Salt

Beat the egg and add the milk, mixing until smooth. Combine the bread crumbs, cheese, cumin, garlic, and tea leaves in a small bowl. I used Silver Needle white tea, although any green or white tea will work. Coat the salmon in the egg and then coat with the tea leaf mixture. In a small pan, melt 1 Tbsp butter on high. Sear the salmon on both sides, and add a bit of sesame oil. Then, turn the heat down to medium low, and cook until done. Remove from pan, and slice. Turn the heat back up to high, and toss in the collard greens and mushrooms. Season lightly with salt, cooking for about a minute. Place a bed of white rice on a plate, and add a dash of sushi vinegar and some sesame seeds. Lay the salmon on the rice, with the salad on the side. Done!