Lapsang Souchong Poached Salmon Recipe
Lapsang souchong poached salmon recipe with ginger, lemon and honey. Ready in 20 minutes with a simple sesame dressing
Print Recipe
Ingredients
Poaching broth
- 2 x 300 to 450 grams salmon fillets skin on and pin-boned
- 1 litre 4 cups brewed lapsang souchong, strong
- 1 lemon sliced
- 1 x 5cm piece fresh ginger thinly sliced (skin on is fine)
- 60 grams ¼ cup honey
- 1 Tbsp soy sauce
Dressing
- 1 Tbsp sunflower oil
- 1 Tbsp sesame oil
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 tsp soy sauce
- 1 small pinch fresh ginger peeled and finely grated
Instructions
- Brew the lapsang souchong strong and pour it into a wide, shallow pan. Add the lemon slices, ginger, honey and soy sauce. Bring to a gentle simmer over low heat.
- Slide the salmon fillets into the broth skin side down. The liquid should just cover or come close to covering the fish. Keep the heat low — you want a gentle simmer, not a rolling boil.
- Poach for 8 to 10 minutes depending on the thickness of the fillets. 8 minutes will give you a slightly translucent centre; 10 minutes will cook the fish through completely. The salmon is ready when it flakes easily when pressed at the thickest point.
- Remove the fillets carefully and drain on a paper towel.
- While the salmon rests, whisk together all the dressing ingredients until emulsified, or shake in a small jar.
- Serve the salmon with steamed asparagus, broccolini or Asian greens. Drizzle the dressing over just before serving.
Notes
Asparagus: Cook it directly in the poaching broth for 4 to 5 minutes after the salmon comes out.
Doneness: For a slightly translucent, medium-cooked centre, pull the fish at 8 minutes. For fully cooked, go to 10 minutes.
Storage: Store leftover poached salmon in an airtight container in the fridge for up to 2 days.
Reheating: Best served at room temperature or cold. If you'd like it warm, microwave on 50% power in 30-second bursts until just heated through. Avoid full heat, which will dry out the flesh.
Servings: 2