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.
Special Diets:
Ingredients
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 until browned, about 2 minutes.
Flip salmon and add tea mixture to skillet.
Bring to a boil.
Reduce heat, cover, and simmer gently until center of salmon is opaque and flakes easily, 8 to 10 minutes.
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
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.