TEA-POACHED SALMON
This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Place cucumber in a colander set over a medium bowl and sprinkle over 1 teaspoon salt; toss to combine. Let stand 1 hour to drain. Discard liquid.
- Place salmon in a baking dish and sprinkle over tea. Let stand 15 minutes at room temperature.
- Meanwhile, bring 6 cups water to a boil. Generously salt water and return to a boil. Remove from heat and let cool to 160 degrees. If water is too hot, fish will overcook. Immediately pour enough hot water over fish to cover by 1 inch. Let stand 10 minutes for rare, or 12 to 13 minutes for medium rare. If water temperature gets below 140 degrees, add a little more hot water.
- Heat olive oil in a medium skillet over medium-high heat. Add shallot and cook until soft and translucent, about 30 seconds. Add brussels sprouts and continue cooking until slightly caramelized, about 2 minutes. Remove from heat and add 1 tablespoon vinegar; set aside and keep warm.
- Using a slotted spoon, transfer fish to a paper towel-lined plate and pat dry. Drizzle lime sauce onto 4 serving plates. Divide brussels sprouts mixture evenly between plates and top with salmon. Garnish with cucumber and serve immediately.
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Mdsiam Hossen
[email protected]I love this recipe! The salmon is always cooked perfectly and the sauce is so flavorful. I often serve it with roasted vegetables or rice.
Muhammad Kamal
[email protected]This recipe was a hit with my family! The salmon was moist and flaky, and the sauce was creamy and flavorful. I will definitely be making this again.
Arovi Islam
[email protected]I'm a big fan of poached salmon, and this recipe is one of my favorites. The tea infusion adds a subtle yet delicious flavor to the salmon. I highly recommend this recipe.
Raymundo medina
[email protected]This recipe was easy to follow and the results were amazing. The salmon was cooked evenly and the sauce was flavorful. I highly recommend this recipe.
MD Monjurul Islam
[email protected]This recipe is a winner! The salmon was cooked perfectly and the sauce was delicious. I served it with roasted vegetables and it was a healthy and satisfying meal.
Rihab Elghoul
[email protected]I was pleasantly surprised by how well this recipe turned out. The salmon was moist and flavorful, and the sauce was light and tangy. I will definitely be making this again.
Omar Salmin
[email protected]This recipe gets two thumbs up from me! The salmon was cooked to perfection and the sauce was divine. I served it over rice and it was a hit with my family.
Uduak Jonah
[email protected]Yum! Loved the unique flavor that the tea infusion added to the salmon. Will definitely be trying this recipe again with different types of tea.
Kombeh Badjan
[email protected]5 stars! This recipe is a keeper. Salmon was flaky and moist, and the sauce was perfect. Will definitely be making this again and again.
Araceli Delaluz
[email protected]Delish! The tea-poaching method was a game changer. Salmon was cooked evenly and had a wonderful flavor. Highly recommend!
John Clary
[email protected]Easy to follow recipe that yielded amazing results. Salmon was moist and flavorful, and the sauce was light and tangy. Will definitely make this again!
Ali Tanha
[email protected]I'm not usually a fan of salmon, but this recipe changed my mind. The tea poaching method infused the salmon with a delicate flavor that was both unique and delicious.
Anthony Watkins
[email protected]This tea-poached salmon was an absolute delight! The salmon was cooked perfectly, and the tea infusion added a subtle yet flavorful twist. I will definitely be making this again.