Best 2 Tea Poached Salmon Recipes

Indulge in a culinary journey with our diverse collection of tea-poached salmon recipes. From the classic simplicity of our basic tea-poached salmon to the tantalizing flavors of our Asian-inspired green tea-poached salmon, each dish offers a unique taste experience. Discover the delicate harmony of salmon poached in aromatic black tea, or savor the vibrant freshness of our lemon-herb tea-poached salmon. For those seeking a luxurious treat, our champagne tea-poached salmon with caviar is sure to impress. Whether you prefer a traditional or adventurous palate, our tea-poached salmon recipes promise an exquisite and memorable meal.

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GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE

Green Tea Poached Salmon with Ginger Lime Sauce image

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

10 cups water
2 limes, halved
6 tablespoons honey, divided
4-inch piece fresh ginger, peeled and chopped
2 teaspoons sea salt
2 teaspoons whole black peppercorns
4 to 6 tablespoons loose green tea
4 (6-ounce) boneless skinless salmon fillets

Steps:

Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

Nutrition Facts : Calories 404 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 599 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Protein 35 grams, Sugar 12 grams

TEA-POACHED SALMON

Tea-Poached Salmon image

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

Ingredients

1 English cucumber, halved lengthwise, seeded and chopped
Coarse salt and freshly ground pepper, to taste
4 salmon fillets (4 ounces each), skinned, preferably wild
1/2 ounce loose tea, preferably Red Moon
1 tablespoon olive oil
1 medium shallot, finely chopped
12 brussels sprouts, trimmed and thinly sliced crosswise
1 tablespoon sherry-wine vinegar
Kaffir Lime Sauce

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.

Tips:

Utilize high-quality salmon fillets: Look for fillets that are firm to the touch, have a vibrant color, and are free of blemishes.
Precisely measure the ingredients: This recipe relies on a delicate balance of flavors, so accurate measurements are essential to achieve the desired taste.
Use a large enough pan: Ensure that the pan you use is large enough to accommodate the salmon fillets without overcrowding them.
Bring the poaching liquid to a gentle simmer: Avoid boiling the liquid, as this can overcook the salmon and result in a tough texture.
Gently poach the salmon: Place the salmon fillets in the simmering liquid and let them cook gently until they are cooked through. Avoid stirring or jostling the fillets during this process.
Check the doneness of the salmon: Insert a fork into the thickest part of the salmon fillet; it should flake easily and appear opaque throughout.
Serve immediately: Once the salmon is cooked, remove it from the poaching liquid and serve it immediately to enjoy the best flavor and texture.

Conclusion:

In conclusion, this tea-poached salmon recipe offers a unique and flavorful twist on a classic dish. By poaching the salmon in a fragrant tea-infused liquid, the fish takes on delicate floral and herbal notes, resulting in a moist, succulent, and packed with flavor. Accompanied by a light and refreshing lemon-herb sauce, this dish strikes a perfect balance between delicate flavors and aromatic complexity. Whether you're looking for an elegant entree for a special occasion or a healthy and delicious weeknight meal, this tea-poached salmon recipe is an excellent choice that is sure to impress your taste buds.