Spring Green Tea

Loose tea has a stronger and fresher flavor and uses whole (or very large pieces of leaves) which in turn allows all the essential oils of the tea leaf to be expressed in the water. Loose tea can be re-steeped several times without losing their favor.

All “true” tea comes from the same plant, called the Camellia sinensis. Any leaf, root, fruit or flower that comes from a different plant is considered an herbal tea. “True teas” can be categorized into 4 major categories: white, green, oolong and black. Generally, these categories refer to how much a tea is oxidized. Black tea are fully oxidized, oolong tea is partially oxidized and green and white teas are unoxidized.

GREEN TEA POACHED SALMON

With Ginger Lime Sauce

Recipe by Claire Robinson with Food Network

Yield: 4 servings

 

INGREDIENTS:

• 10 cups water
• 2 limes, halved
• 6 tablespoons honey, divided
• 4-inch piece fresh ginger, peeled and chopped
• 2 teaspoons sea salt
• 2 teaspoons whole black peppercorns
• 4 to 6 tablespoons loose green tea
• 4 (6-ounce) boneless skinless salmon fillets

 

DIRECTIONS:

1. Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.

 

2. Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.

 

3. Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.