Using green tea as a poaching liquid is a great way to pack even more vitamins and minerals into omega 3-rich salmon. Serve the poached salmon over steamed rice with a gingery coconut broth, edamame, and sliced chiles.
Bring 6 cups of generously salted water to a simmer in a large straight-sided skillet. Remove from heat and add tea bags. Let cool to 160°F, then discard tea bags. Add salmon to pan and let stand until fish is just cooked through and flakes, 8 to 12 minutes (depending on thickness of fillets.) If water temperature drops below 140°F, add more hot water as needed. Gently lift salmon out of pan. Transfer to a plate and tent loosely with foil.
For the broth, place coconut milk, ginger, shallot, garlic, and water in a medium saucepan over medium heat. Bring to a simmer, then reduce heat and simmer, partially covered, for 15 minutes. Strain into a blender; let cool slightly. Add cilantro, lime juice, and fish sauce and blend until smooth. Return to saucepan with edamame and bring to a bare simmer.
Serve broth with rice, poached salmon, chiles, and more cilantro.
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My son loved the broth! I was hesitate when I saw this had fish sauce in the recipe as my husband can be picky about foreign to him foods. The broth was really tasty and my son could have made a meal on that alone. Will definitely be adding this to my keeper recipes.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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