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 votes0
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
10 cwater
-
2limes, halved
-
6 Tbsphoney, divided
-
4inch piece of ginger, peeled & chopped
-
2 tspsea salt
-
2 tspwhole black peppercorns
-
4 Tbsploose green tea
-
4, 6 ozboneless, skinless, salmon fillets
How to Make Bunyan's Diabetic Green Tea Poached Salmon
- Put 6 qts of the water into a big straight sided skillet or pot with a lid
- Squeeze 3 of the lime halves then throw the halves in as well.
- Add 5 TBSP of the honey, the ginger, salt and peppercorns
- Bring to a boil over medium high heat.
- Turn the heat down to low
- Cover and simmer for 10 minutes, to infuse the water
- Turn the heat off
- Dip out 1/2 cup of the hot poaching liquid and dump it in a small saucepan
- Dump the tea into the big pot
- Let the tea steep for 5 mins
- turn the heat on low under the big pot again
- Carefully slide in the salmon fillets
- Cover and poach till the fish is just cooked through, about 6 to 7 mins
- 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
- Squeeze the juice from the lime half in, then add the remaining TBSP of honey
- Put the small pot back on the stove over low heat
- Reduce the liquid by 2/3 till it's syrupy about 7 to 10 mins.
- CAREFULLY take the fish out of the poaching liquid with a fish spatula or slotted spoon & plate them
- Drizzle a little of the sauce over each fillet
- Serve!
