White Tea Poached Salmon

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.