bunyan's diabetic green tea poached salmon

How To Make bunyan's diabetic green tea poached salmon

• 1

  Put 6 qts of the water into a big straight sided skillet or pot with a lid
• 2

  Squeeze 3 of the lime halves then throw the halves in as well.
• 3

  Add 5 TBSP of the honey, the ginger, salt and peppercorns
• 4

  Bring to a boil over medium high heat.
• 5

  Turn the heat down to low
• 6

  Cover and simmer for 10 minutes, to infuse the water
• 7

  Turn the heat off
• 8

  Dip out 1/2 cup of the hot poaching liquid and dump it in a small saucepan
• 9

  Dump the tea into the big pot
• 10

  Let the tea steep for 5 mins
• 11

  turn the heat on low under the big pot again
• 12

  Carefully slide in the salmon fillets
• 13

  Cover and poach till the fish is just cooked through, about 6 to 7 mins
• 14

  Meanwhile 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
• 15

  Squeeze the juice from the lime half in, then add the remaining TBSP of honey
• 16

  Put the small pot back on the stove over low heat
• 17

  Reduce the liquid by 2/3 till it's syrupy about 7 to 10 mins.
• 18

  CAREFULLY take the fish out of the poaching liquid with a fish spatula or slotted spoon & plate them
• 19

  Drizzle a little of the sauce over each fillet
• 20

  Serve!
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