[vc_row][vc_column width=”1/1″][vc_column_text]
We came across this wonderful recipe in the Washington Post a few weeks ago, and promised via our Twitter account that we would try it – and it was wonderful. Simple, elegant, and perfect with the salmon (click HERE for the original recipe; there is also a version on Martha Stewart and Food Network). There are a few – but not many – adjustments we made to our version.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”]
Green Tea-Poached Salmon
Author:
Prep time:
Cook time:
Total time:
Serves: Serves 4
We pair this dish with simple basmati rice and soy-glazed green beans. Here we used farm-raised salmon because of its high fat content (certified sustainable at Whole Foods). The salmon can be poached, coolled, and refrigerated up to 2 days in advance.
Ingredients
- 2 cups water
- 2 green tea bags
- 2 cloves garlic, thinly sliced
- 2 inch piece peeled fresh ginger root, minced
- 2 scallions, thinly sliced on the diagonal
- 2 tablespoons fresh lime juice
- 12 to 16 ounces skin-on salmon fillets (pre-cut into individual portions if desired)
- Salt and pepper
Instructions
- Heat the water; add the tea bags, garlic, ginger, and about half of the scallion. Let steep for 5 minutes. Discard the tea bags.
- Salt and pepper the salmon to taste. Arrange the salmon in a wide-lipped skillet, skin side down. Add the tea mixture; add more hot water if necessary to bring the liquid to at least 1/2 the width of the fish. Cover and cook at medium low heat for 8 minutes, or until the fillets are opaque and firm. Do not overcook.
- Gently transfer the fillets to plates using two spatulas per piece. Garnished with the remaining scallion.
[/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”black” align=”align_center” border_width=”3″][/vc_column][/vc_row]
