I’ve embarked on a healthier eating program recently and this salmon poached in Rooibos tea recipe is a game-changer for me. Poaching fish is the lightest way to cook it, and with this recipe, I’ve gently poached it in rooibos tea with lemon and honey. It takes 5 minutes to make and is now my preferred way to cook my favourite fish. It’s the perfect mid-week supper solution too.
It’s important not to let the poaching liquid boil but rather keep at the gentlest possible simmer. You could even add the fish to the just-boiled liquid then take it off the heat and allow it to cook in the latent heat. This will of course take a little longer, but for ease of speed and efficiency, I cooked it over the flame until it was just cooked. I prefer poached salmon to be cooked through vs underdone when frying or grilling it.
I wanted to make a dressing that was light and delicious to compliment the delicate fish so I opted for a vinaigrette which I serve at room temperature over the warm salmon. The fish emerges from the poaching liquid tinged with the rooibos color that also imparts a subtle flavour. A side of steamed asparagus and baby spinach leaves – also dressed in the vinaigrette, is the perfect accompaniment.
And while talking about healthy eating, African Extracts Rooibos recently sent me their AdvantAGE range. A beautiful line of anti-aging skincare products packed full of natural ingredients and Bio-Active Rooibos and I’ve been using it on my skin. Healthy body, healthy skin. Hello, summer!
*Cooks notes – make the quantity of fish you require. This is enough liquid to poach 2 large fillets or up to 800gms of fish.Print
Salmon poached in rooibos tea
A delicious and healthy recipe to poach salmon in Rooibos (Redbush) tea with a lemon vinaigrette.
350gm – 800gm fillet of salmon, skin on and pin boned (at room temperature)
3 cups of strongly brewed rooibos tea
1 lemon sliced
¼ cup honey
1tsp whole peppercorns
1Tbs sea salt flakes such as Maldon
1 ½ tsp Dijon mustard
1 tsp honey
¼ cup extra virgin olive oil
2Tbsp good quality white wine vinegar
1Tbsp lemon juice (I used a little of the lemon from the poaching liquid)
Pinch of freshly ground black pepper and sea salt flakes.
Brew the tea and then add it to a wide-bottomed pot or pan along with the lemon, honey, salt, and peppercorns. Bring to a simmer. Add the salmon – skin side up and poach at a very gentle simmer for 5 – 8 minutes depending on the size.
Flip the salmon about ¾ of the way through the cooking time. *at this point you can check if it is cooked through
Remove the cooked salmon with a slotted lifter and allow it to drain on kitchen paper.
Make the vinaigrette by placing all the ingredients in a jar and shaking vigorously until it thickened and emulsified. Drizzle the dressing over the warm fish and serve with steamed fresh asparagus and green leaves.
Keywords: salmon, poached, Rooibos tea, healthy, recipe, vinaigrette
*Disclaimer ~ this post is sponsored by African Extracts Rooibos
For more of my rooibos tea recipes: