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"
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  • 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.

Questions & Replies

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  1. This was a very elegant and much enjoyed salmon recipe; unfortunately, I did not have any tamari or mirin , and I realise that they are essential ingredients - but I searched and searched and could not find any in time for this tagged recipe! So, I popped a little bit of 5 spice powder in......the flavour appeared to be very authentic. I also used gunpowder tea.....this gave an amazing flavour to the salmon, complex and extremely tasty. I will actually cut back on the arrowroot next time, I think we would prefer the sauce to be just slightly runny.....a superb salmon recipe, which I will make again when I have all the correct ingredients. Thanks Kate!
  2. This was so simple and tasty. The salmon was perfectly cooked, and the sauce was quite mild with a hint of lemon. The only thing I would say is that I wish the sauce had been a bit thicker, so maybe next time I'll use more arrowroot. Thanks Chef Kate!


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