I think that poaching salmon is a really great way to cook this fish because it keeps the flesh ultra moist and if you add aromatics to the broth, it absorbs the flavours. I have done it in a rooibos tea broth with honey, lemon and peppercorns and it was so delicious but I wanted to try a slightly more Asian profile here and used Lapsang Souchong tea as the base. Both tea’s give off a lovely smokey flavour and poaching salmon is as healthy as it gets. Ginger, honey, lemon, and soy add a very subtle flavour to the fish and a dressing made with the same ingredients finishes it off.

Poached salmon cooks in about 8 – 10 minutes (depending on the size of your fillet) and you don’t get all the smoke and smell that you would when you are frying it. The downside is there is no crispy salmon skin – which is a highlight, but I prefer this cooking method these days. I love asparagus with salmon so I cooked it for about 5 minutes in the same broth and after the salmon was cooked.

Salmon poached in lapsang souchong tea with ginger, lemon & honey | DrizzleandDip.com

Salmon poached in lapsang souchong tea with ginger, lemon & honey | DrizzleandDip.com

Salmon poached in lapsang souchong tea with ginger, lemon & honey | DrizzleandDip.com

Salmon poached in lapsang souchong tea with ginger, lemon & honey | DrizzleandDip.com

Whisk the dressing ingredients until it emulsifies before drizzling over the fish. Choose whatever size fillet of salmon you would like – but around 300gms makes a good portion size

Recipe – serves 2

Poaching broth – this will be good to poach 2 fillets of salmon

  • 2 x 300 – 450 gm fillets of salmon, skin on and pin boned
  • 4 cups (1 litre) brewed Lapsang Souchong tea
  • 1 lemon sliced
  • 1 5 – 5cm piece of ginger thinly sliced (skin can stay on)
  • ¼ cup honey
  • 1 Tbs soy

Dressing

  • 1Tbsp sunflower oil
  • 1 Tbsp sesame oil
  • 1Tbsp lemon juice
  • 1 tsp soy
  • 1 Tbsp honey
  • pinch of grated peeled ginger

Bring the tea, lemon, ginger, honey and soy to a gentle simmer over a low heat. You don’t want to boil the fish. You want to keep it simmering gently just below a rolling boil.

Poach the fish for 8 – 10 minutes depending on how thick. 10 minutes will cook a biggish piece of fish through. Remove and drain on paper towel.

Whisk the dressing ingredients to emulsify or shake in a small jar.

Serve the fish with steamed asparagus or any other steamed green of your choice. These flash cooked Asian greens would be a lovely option too.

A few other recipes with salmon:

Salmon poke bowl

smoked salmon and a chive crème fraiche

Easy grilled salmon on Thai pesto noodles

Indian salmon curry skewers

Coffee & spiced rub salmon tacos

Pan fried salmon with lemony dill dressing

Grilled salmon with miso honey glaze

Raw Norwegian salmon salad

Salmon poached in lapsang souchong tea with ginger, lemon & honey | DrizzleandDip.com

 

 

 

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