White Tea Poached Salmon

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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 to pan and sear for 2 minutes, until browned.
  • Flip salmon and add tea mixture to skillet. Bring to a boil.
  • Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
  • 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 scallions.
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