White Tea Poached Salmon
4

Serves 4

In Asian countries, poaching salmon in green tea is a common cooking technique. Here, we bring a variation to this tradition by poaching 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.

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    Ingredients: 
    • 4 single-serve bags white tea leaves
    • 4 cloves garlic, crushed
    • 4 (1/2-inch-thick) slices ginger
    • 4 thin slices lemon
    • 2 tablespoons gluten-free tamari
    • 1 tablespoon mirin
    • 1 teaspoon arrowroot powder
    • 1 tablespoon canola oil
    • 4 (6-ounce) skinless salmon fillets
    • Salt and pepper to taste
    • 1 teaspoon toasted sesame oil
    • 1/4 cup chopped green onions
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    Method: 

    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, cover 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 and sear for 2 minutes, or 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, or until center of salmon is opaque and 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 green onions.

    Nutritional Info: 
    Per Serving:380 calories (170 from fat), 19g total fat, 2.5g saturated fat, 120mg cholesterol, 640mg sodium, 4g carbohydrate (0g dietary fiber, 1g sugar), 44g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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