Rooibos Poached Salmon Recipe
Salmon fillets poached in a rooibos broth with honey, lemon and peppercorns, served with a classic Dijon lemon vinaigrette.
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Ingredients
Poaching broth
- 350 to 800 grams salmon fillet skin on and pin-boned, at room temperature
- 750 ml 3 cups strongly brewed rooibos, hot
- 1 lemon sliced
- 60 grams ¼ cup honey
- 1 tsp whole black peppercorns
- 1 Tbsp sea salt flakes
Lemon vinaigrette
- 1½ tsp Dijon mustard
- 1 tsp honey
- 60 ml ¼ cup extra virgin olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp lemon juice
- Pinch of freshly ground black pepper and sea salt flakes
Instructions
- Brew the rooibos strong and pour it into a wide, shallow pan. Add the lemon slices, honey, salt and peppercorns. Bring to a gentle simmer over low heat.
- Slide the salmon into the broth skin side up. Keep the heat low — you want a barely-there simmer, not a boil.
- Poach for 5 to 8 minutes depending on the thickness of the fillet. About three-quarters of the way through, flip the salmon and check for doneness. The fish is ready when it flakes easily at the thickest point.
- Remove carefully with a slotted spatula and drain on a paper towel.
- Place all the vinaigrette ingredients in a small jar and shake vigorously until emulsified. Drizzle over the warm fish and any greens alongside.
Notes
Serving: Steamed asparagus and baby spinach leaves dressed in the vinaigrette make the ideal accompaniment.
Quantity: This broth is enough for 2 large fillets or up to 800 grams of fish total.
Storage: Store leftover salmon in an airtight container in the fridge for up to 2 days. Excellent served cold.
Reheating: Best at room temperature or cold. To serve warm, microwave on 50% power in 30-second bursts until just heated through.
Servings: 2