Tea Poached Salmon Recipes

Steps:

• Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
• Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
• Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

Steps:

• Place cucumber in a colander set over a medium bowl and sprinkle over 1 teaspoon salt; toss to combine. Let stand 1 hour to drain. Discard liquid.
• Place salmon in a baking dish and sprinkle over tea. Let stand 15 minutes at room temperature.
• Meanwhile, bring 6 cups water to a boil. Generously salt water and return to a boil. Remove from heat and let cool to 160 degrees. If water is too hot, fish will overcook. Immediately pour enough hot water over fish to cover by 1 inch. Let stand 10 minutes for rare, or 12 to 13 minutes for medium rare. If water temperature gets below 140 degrees, add a little more hot water.
• Heat olive oil in a medium skillet over medium-high heat. Add shallot and cook until soft and translucent, about 30 seconds. Add brussels sprouts and continue cooking until slightly caramelized, about 2 minutes. Remove from heat and add 1 tablespoon vinegar; set aside and keep warm.
• Using a slotted spoon, transfer fish to a paper towel-lined plate and pat dry. Drizzle lime sauce onto 4 serving plates. Divide brussels sprouts mixture evenly between plates and top with salmon. Garnish with cucumber and serve immediately.

Steps:

• 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.
• Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
• In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
• In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned.
• Flip salmon and add tea mixture to skillet. Bring to a boil.
• Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
• Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
• 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.
• Drizzle strained liquid and sesame oil over salmon and garnish with scallions.

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.