Bunyan's Diabetic Green Tea Poached Salmon
inch piece of ginger, peeled & chopped
whole black peppercorns
boneless, skinless, salmon fillets
1Put 6 qts of the water into a big straight sided skillet or pot with a lid
2Squeeze 3 of the lime halves then throw the halves in as well.
3Add 5 TBSP of the honey, the ginger, salt and peppercorns
4Bring to a boil over medium high heat.
5Turn the heat down to low
6Cover and simmer for 10 minutes, to infuse the water
8Dip out 1/2 cup of the hot poaching liquid and dump it in a small saucepan
9Dump the tea into the big pot
10Let the tea steep for 5 mins
11turn the heat on low under the big pot again
12Carefully slide in the salmon fillets
13Cover and poach till the fish is just cooked through, about 6 to 7 mins
14Meanwhile back at the ranch, zest the remaining lime half and toss the zest into the small pot with the 1/2 cup of poaching liquid
15Squeeze the juice from the lime half in, then add the remaining TBSP of honey
16Put the small pot back on the stove over low heat
17Reduce the liquid by 2/3 till it's syrupy about 7 to 10 mins.
18CAREFULLY take the fish out of the poaching liquid with a fish spatula or slotted spoon & plate them
19Drizzle a little of the sauce over each fillet