Glazed Salmon Recipe

Pour ½ cup hot water over tea bag and allow to steep for 5 minutes. Discard bag.

Melt butter in a small saucepan over medium heat. Add tea and sugar; stir until sugar is dissolved. Simmer, stirring occasionally, for 10 minutes or until mixture is reduced.

Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat. Add zucchini and cook for about 6 minutes. Season with salt and pepper. Squeeze a lemon wedge over zucchini. Set aside.

Heat remaining oil in another pan. Cook salmon for 4 to 5 minutes on one side. (If fish sticks to the pan when you try to lift it, cook it a bit more. It's done when it comes off easily.) Turn and cook the other side for about 2 minutes.

Add tea mixture to the pan. Spoon mixture over salmon to coat and cook until your preferred doneness is achieved.   Transfer fish to a plate.

Continue cooking sauce until it thickens slightly into a glaze. Pour over salmon.

Serve salmon with zucchini and lemon wedges on the side. Top with tarragon.