Description
Using green tea as a poaching liquid is a great way to pack even more vitamins and minerals into omega 3-rich salmon. Serve the poached salmon over steamed rice with a gingery coconut broth, edamame, and sliced chiles.
Ingredients
- Kosher Salt
- 6 bags (Single-serving Size) Green Tea
- 4 (6 Oz. Size) Skinless Salmon Fillets
- Steamed White Rice And Sliced Chiles, For Serving
- FOR THE BROTH:
- 1 can (13 1/2 Oz. Size) Light Coconut Milk
- 1 piece (2-inch Size) Fresh Ginger, Thinly Sliced
- 1 Shallot, Thinly Sliced
- 2 cloves Garlic, Smashed And Peeled
- 1-½ cup Water
- 1 cup Fresh Cilantro Leaves, Plus More For Serving
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Fish Sauce
- ¾ cups Frozen (shelled) Edamame
Preparation
Bring 6 cups of generously salted water to a simmer in a large straight-sided skillet. Remove from heat and add tea bags. Let cool to 160°F, then discard tea bags. Add salmon to pan and let stand until fish is just cooked through and flakes, 8 to 12 minutes (depending on thickness of fillets.) If water temperature drops below 140°F, add more hot water as needed. Gently lift salmon out of pan. Transfer to a plate and tent loosely with foil.
For the broth, place coconut milk, ginger, shallot, garlic, and water in a medium saucepan over medium heat. Bring to a simmer, then reduce heat and simmer, partially covered, for 15 minutes. Strain into a blender; let cool slightly. Add cilantro, lime juice, and fish sauce and blend until smooth. Return to saucepan with edamame and bring to a bare simmer.
Serve broth with rice, poached salmon, chiles, and more cilantro.
