Tea Leaf Rubbed Baked Salmon

• 1 packet RawSpiceBar's Tea Leaf Rub
• 4 pieces salmon fillets, 5-6 oz each
• 2 tablespoon canola oil
• 2 cup jasmine rice
• 2 piece lemons, juice and zest
• 1/4 cup scallions, sliced
• 1 teaspoon RawSpiceBar's Pink Himalayan Sea Salt, to garnish

1. Liberally coat salmon with RawSpiceBar's Tea Rub. Heat a large saute pan over high heat. Add the oil and swirl to coat the pan. Add the salmon and let brown, 3-4 minutes per side, until cooked as desired. Sprinkle with pinch RawSpiceBar's Pink Himalayan Sea Salt.
2. Meanwhile, cook rice as directed. Once cooked, add lemon juice, zest, scallions, and pinch RawSpiceBar's Himalayan Sea Salt. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes. Serve and enj

packet, salmon, canola oil, jasmine rice, lemons, scallions, salt

Taken from www.epicurious.com/recipes/member/views/tea-leaf-rubbed-baked-salmon-592591852ff13e6ebf4f5d62 (may not work)