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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Asia, poaching salmon in green tea is common. This variation poaches the fish in mild white tea. Use the poaching liquid to make a delicately flavored sauce to complement the richness of this fish. Serve with steamed rice and Swiss chard. Adapted from Whole Foods Ingredients:
1 tablespoon white tea leaves (or 4 teabags, standard size) |
2 cups water, divided |
2 tablespoons water, divided |
4 garlic cloves, crushed |
4 slices fresh gingerroot, 1/2-inch-thick |
1 lemon, thinly sliced |
2 tablespoons tamari |
1 tablespoon mirin |
1 teaspoon arrowroot |
1 tablespoon canola oil |
4 salmon fillets, without skin (6 oz each) |
sea salt, to taste |
ground pepper, to taste |
1 teaspoon toasted sesame oil, for drizzling |
1/4 cup chopped scallion |
Directions:
1. Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags and steep tea for 1 minute. Remove tea bags from water.
2. Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
3. In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
4. In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned.
5. Flip salmon and add tea mixture to skillet. Bring to a boil.
6. Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
7. Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
8. Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl.
9. Drizzle strained liquid and sesame oil over salmon and garnish with scallions.
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