RECIPE ONE: HONEY GLAZED SALMON Adapted from recipe by Lena Abraham YEILDS 4 SERVINGS 1/3 cup honey 1/4 cup soy sauce 1 tsp. red pepper flakes 2 tbsp. lemon juice 1 tbsp. TeaVino Orange Pu-Erh or Peach Mango black tea (ground) 3 tbsp. extra virgin olive oil, divided 4 6-oz. salmo filets, patted dry with paper towel 3 cloves garlic, minced Kosher salt Freshly ground black pepper 1 lemon sliced into rounds In a medium bowl, whisk together honey, soy sauce, red pepper flakes, lemon juice, and ground tea. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, about 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce. Garnish with sliced lemon and serve.