Best 2 Tea Poached Salmon Recipes

Are you searching for a delectable and healthy recipe to tantalize your taste buds? Look no further than tea-poached salmon, a culinary creation that harmoniously blends the delicate flavors of tea with the richness of salmon. This cooking method not only imparts a unique and aromatic flavor to the fish but also retains its moist and flaky texture, making it a delight for seafood enthusiasts. Let's dive into the art of tea-poaching salmon and discover the secrets to achieving this culinary masterpiece.

Let's cook with our recipes!

GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE

Green Tea Poached Salmon with Ginger Lime Sauce image

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

10 cups water
2 limes, halved
6 tablespoons honey, divided
4-inch piece fresh ginger, peeled and chopped
2 teaspoons sea salt
2 teaspoons whole black peppercorns
4 to 6 tablespoons loose green tea
4 (6-ounce) boneless skinless salmon fillets

Steps:

Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

Nutrition Facts : Calories 404 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 599 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Protein 35 grams, Sugar 12 grams

TEA-POACHED SALMON

Tea-Poached Salmon image

This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 9

Ingredients

1 English cucumber, halved lengthwise, seeded and chopped
Coarse salt and freshly ground pepper, to taste
4 salmon fillets (4 ounces each), skinned, preferably wild
1/2 ounce loose tea, preferably Red Moon
1 tablespoon olive oil
1 medium shallot, finely chopped
12 brussels sprouts, trimmed and thinly sliced crosswise
1 tablespoon sherry-wine vinegar
Kaffir Lime Sauce

Steps:

Place cucumber in a colander set over a medium bowl and sprinkle over 1 teaspoon salt; toss to combine. Let stand 1 hour to drain. Discard liquid.
Place salmon in a baking dish and sprinkle over tea. Let stand 15 minutes at room temperature.
Meanwhile, bring 6 cups water to a boil. Generously salt water and return to a boil. Remove from heat and let cool to 160 degrees. If water is too hot, fish will overcook. Immediately pour enough hot water over fish to cover by 1 inch. Let stand 10 minutes for rare, or 12 to 13 minutes for medium rare. If water temperature gets below 140 degrees, add a little more hot water.
Heat olive oil in a medium skillet over medium-high heat. Add shallot and cook until soft and translucent, about 30 seconds. Add brussels sprouts and continue cooking until slightly caramelized, about 2 minutes. Remove from heat and add 1 tablespoon vinegar; set aside and keep warm.
Using a slotted spoon, transfer fish to a paper towel-lined plate and pat dry. Drizzle lime sauce onto 4 serving plates. Divide brussels sprouts mixture evenly between plates and top with salmon. Garnish with cucumber and serve immediately.

Tips for Perfectly Poaching Salmon:

- Ensure your salmon fillets are of uniform thickness for even cooking. - Use a deep skillet or saucepan to accommodate the salmon fillets without overcrowding. - Create a flavorful poaching liquid with aromatics like lemon, dill, and peppercorns. - Bring the poaching liquid to a gentle simmer before adding the salmon fillets. - Maintain a consistent temperature of around 145°F (63°C) throughout the poaching process. - Cook the salmon fillets for approximately 8-10 minutes per inch of thickness, or until they are cooked through and flaky. - Carefully remove the poached salmon from the liquid and transfer it to a serving dish. - Garnish with fresh herbs and lemon wedges for an elegant presentation.

Conclusion:

Tea-poached salmon is a versatile and delicious dish that can be enjoyed as a main course or as part of a larger meal. By following these tips and the provided recipes, you can create perfectly cooked salmon that is moist, flavorful, and healthy. Experiment with different tea varieties, herbs, and spices to create unique flavor profiles that will tantalize your taste buds. Whether you're a seasoned cook or just starting out, tea-poached salmon is a fantastic dish that is sure to impress your family and friends. So, gather your ingredients, choose your favorite tea, and embark on a culinary journey that will leave you craving more.