Well, decided to try a blog with Word Press and see how it went for me. So far I like some of the options here better than Blogspot.
It’s Easter weekend and getting together with family for food, conversation, and fun. Since we are not hosting the event, it means I can lie low and relax. With nothing major in my kitchen tomorrow (except my dish to bring), decided to try a new salmon recipe I found in my latest issue of Clean Eating — Green Tea Poached Salmon. It was absolutely awesome. Tried to find an online version of the recipe to link, but can’t locate one. It’s from Claire Robinson who hosts “5 Ingredient Fix,” but didn’t see this recipe in her list.
Anyway, the recipe has salmon poached in a liquid of green tea, ginger, honey, and lime. Also a bit of salt and peppercorns for some additional seasoning. It went over great at the supper table with not a bit left over. Served it with roasted asparagus.
This recipe is so good, I didn’t even have the desire to change one thing on it!!
UPDATE: Decided to put this recipe down since I “lost” the magazine for awhile and was frantic when I couldn’t find this recipe… so here it is:
Green Tea Poached Salmon
2 limes, halved
4 Tbsp honey
1 4-inch piece of fresh ginger, peeled and chopped (don’t skimp on this!)
4 Tbsp loose-leaf green tea, put in an infuser or cheesecloth or use 6 green tea bags (this last is definitely easier)
4 6-oz salmon fillets, skin and bones removed (I just bought a couple lbs of salmon and cut it up in serving pieces – wild-caught if possible)
1 tsp sea salt
1 tsp whole black peppercorns
1. Put 6-7 cups water in a straight sided skillet or pot with lid.
2. Add 3 lime halves after squeezing the juice into the water.
3. Add 3 Tpsp honey, ginger, salt and peppercorns.
4. Bring liquid to boil, reduce to simmer, cover & cook 10 minutes to infuse water with flavor. Remove 1/2 cup of the liquid and set aside.
5. Remove skillter from heat and add tea, allowing to brew for about 5 minutes. (Taste the broth/liquid at this point — it is truly a delightful flavor experience!)
6. Put skillet back on heat and slide salmon into the liquid. Poach for 7-8 minutes or until salmon is cooked through.
7. While tea is brewing in broth, put the 1/2 cup reserved liquid in a small pot along with 1 Tbsp honey, juice and zest of remaining lime half. Simmer until this is reducted by 1/2 and thickens slightly. This takaes about 10 minutes for me. Plan accordingly.
8. Remove salmon from cooking liquid and plate. Drizzle with the reduced sauce. Season with additional salt and pepper if desired.
Enjoy and maybe you’ll have enough for leftovers… I never do :-(.