Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter.. For the Salmon 2 wild Alaskan fillets 6 oz extra-virgin olive oil 2 tablespoons genmaicha brown rice tea 1 teaspoon paprika coarse sea salt and freshly-ground pepper Heat … Continue reading Slow-Roasted Wild Salmon with Genmaicha, Fried Capers and Caramelized Lemon