Green Tea Poached Salmon with Ginger Lime Sauce
I often commit a big cooking instructor faux pas, which is "teaching" a recipe that I'd never made myself. Fortunately, this recipe turned out to be a *hit* - it's easy to make, and produces moist, tender fish with a slightly sweet flavour.
Author: Adapted from Claire Robinson via Food Network
Recipe type: Main, Seafood
Makes: 4 servings
- 10 cups (2.5 L) water
- 2 limes, halved, divided
- 6 Tbsp (90 mL) honey, divided
- 4-inch piece fresh ginger, peeled and chopped
- 2 tsp (10 mL) sea salt
- 2 tsp (10 mL) whole black peppercorns
- 4-6 Tbsp (60-90 mL) loose green tea
- 4 boneless skinless salmon fillets, about 6 oz (170 g) each
- Place water in a deep skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 Tbsp (75 mL) honey, ginger, salt and peppercorns. 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 flavours. Remove and reserve ½ cup (125 mL) of this poaching liquid.
- Remove pot from heat and add tea. Allow the tea to steep for 3-5 minutes before carefully sliding the salmon into the water. Cover and poach using the residual heat of the water until the fish is just cooked through and firm to the touch, about 6-7 minutes.
- Meanwhile, in a small pot over low heat, simmer the reserved poaching liquid with the juice and zest of the remaining lime half, and remaining 1 Tbsp (15 mL) of honey. Cook until the liquid is reduced by ⅔ and thickened, about 7-10 minutes.
- Remove the fish with a slotted spoon and arrange on serving plates. Drizzle sauce over each piece before serving.