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Green Tea Poached Salmon in Broth

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Level: Easy

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Description

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.

Ingredients

  • Kosher Salt
  • 6 bags (Single-serving Size) Green Tea
  • 4  (6 Oz. Size) Skinless Salmon Fillets
  • Steamed White Rice And Sliced Chiles, For Serving
  • FOR THE BROTH:
  • 1 can (13 1/2 Oz. Size) Light Coconut Milk
  • 1 piece (2-inch Size) Fresh Ginger, Thinly Sliced
  • 1  Shallot, Thinly Sliced
  • 2 cloves Garlic, Smashed And Peeled
  • 1-½ cup Water
  • 1 cup Fresh Cilantro Leaves, Plus More For Serving
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Fish Sauce
  • ¾ cups Frozen (shelled) Edamame

Preparation

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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