Ingredients
- 2 Salmon Fillets (6oz each, skin on or off)
- 2 cups Water (heated to 80°C/175°F)
- 2 tbsp Loose Leaf Sencha
- 1 inch Fresh Ginger, sliced thin
- 1 clove Garlic, gently smashed
- 1 tsp Soy Sauce or Tamari
- Garnish: Lemon slices and scallions
Nutrition per serving:
Calories: 380
Fat: 22g
Sugar: 1g
Protein: 34g
Instructions
1
Brew the Base: Pour the 80°C water over the Sencha leaves in a separate vessel. Steep for exactly 2 minutes. Strain the liquid into a wide skillet or sauté pan. Discard the leaves (to prevent bitterness).
2
Aromatize: Add the sliced ginger, garlic, and soy sauce to the tea in the skillet. Bring to a very gentle simmer over medium-low heat. You want small bubbles, not a rolling boil.
3
Poach: Gently slide the salmon fillets into the liquid. The tea should come about halfway up the sides of the fish. Cover the pan with a lid to trap steam.
4
Finish: Cook for 8-10 minutes, depending on thickness. The salmon is done when it is opaque and flakes easily with a fork. Remove with a slotted spatula and serve immediately.
Expert Tip: Why 80°C?
Never use boiling water to brew green tea for poaching. Boiling water burns the leaves, releasing excess tannins that will make your delicate fish taste bitter and astringent. Stick to 80°C (175°F) for a sweet, grassy broth.