White Tea Poached Salmon

In Asia, poaching salmon in green tea is common. This variation poaches 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. Adapted from Whole Foods

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  white  tea leaves (or 4 teabags, standard size)
• 2  cups water, divided
• 2  tablespoons water, divided
• 4  garlic cloves, crushed
• 4  slices  fresh gingerroot, 1/2-inch-thick
• 1  lemon, thinly sliced
• 2  tablespoons tamari
• 1  tablespoon mirin
• 1  teaspoon arrowroot
• 1  tablespoon canola oil
• 4  salmon fillets, without skin (6 oz each)
•  sea salt, to taste
•  ground pepper, to taste
• 1  teaspoon  toasted  sesame oil, for drizzling
• 1⁄4 cup  chopped scallion

Directions

1. 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 and steep tea for 1 minute. Remove tea bags from water.
2. Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
3. In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
4. In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned.
5. Flip salmon and add tea mixture to skillet. Bring to a boil.
6. Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
7. Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
8. 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.
9. Drizzle strained liquid and sesame oil over salmon and garnish with scallions.