Bunyan's Diabetic Green Tea Poached Salmon
By
Paul Bushay
@chefbunyan
1
Wanna impress your friends? Tell them you poached the salmon in a COURT BOULLION (restaurant name for the poaching liquid! I like just about any good meaty fish cooked this way!
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
- 10 c
- water
- 2
- limes, halved
- 6 Tbsp
- honey, divided
- 4
- inch piece of ginger, peeled & chopped
- 2 tsp
- sea salt
- 2 tsp
- whole black peppercorns
- 4 Tbsp
- loose green tea
- 4, 6 oz
- boneless, skinless, salmon fillets
How to Make Bunyan's Diabetic Green Tea Poached Salmon
- 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
- 7Turn the heat off
- 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
- 20Serve!
