Salmon Poached in Green Tea

22 Jan

In Asian countries, poaching salmon in green tea is a common cooking technique. Since I love both salmon and green tea, I was very intrigued with the method. This recipe recommends to use the poaching liquid for cooking vegetables  to complement the richness of the fish. Serve with steamed rice or other grain.

Pouching mix:

  • 1 1/2 seafood stock
  • 1 green tea bag
  • 2 tbs gluten free low sodium soy sauce
  • 1 tsp grated peeled ginger
  • 2-3 tsp sriracha or other spicy sauce if desired
  • 1 pound salmon fillet, skinned
  • broccoli florets
  • 1 cup sliced carrots
  • 1 cup shelled edamame

Bring  all of the pouching ingredients to gentle simmer in a medium skillet over medium high heat. Add the salmon and cook  6 minutes each side or until fish is flaky. Place the salmon on a warmed up platter.  Remove the tea bag. Add the vegetables to the liquid in the skillet. Cover and cook over medium high, stirring occasionally  until tender. Drain. Serve the salmon and vegetables on top of the rice if desired.

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