White Tea Poached Salmon Recipes
POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
WHITE TEA POACHED SALMON
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
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 433, Fat 15.7, SaturatedFat 2.2, Cholesterol 165.4, Sodium 743.9, Carbohydrate 6.1, Fiber 1.6, Sugar 0.4, Protein 65
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- Boil 4 litres water, pour over the tea, sugar and lemon slices, then set aside to cool completely. Strain though a fine sieve and discard the tea leaves and lemon.
- Pour the cooled liquid into a fish kettle or deep roasting tin big enough to hold the salmon. Place on the hob, across two rings. Bring to the boil, then lower in the salmon, skin-side down. (If the fillet isn’t fully covered, top up with boiling water.) Simmer for 1 minute, then remove the kettle or roasting tin from the heat and set aside to cool completely.
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