This is a favorite recipe of Mat Schuster, Chef at The San Francisco Bay Club. It is easy to make, great for you and delicious.
White Tea Poached Salmon
Serves 4
4 bags of white tea (standard size)
2 cups plus 2 tablespoons water, divided
4 garlic cloves, crushed
4 (1/2-inch-thick) slices fresh ginger root
4 thin slices lemon
2 tablespoons soy sauce or tamari
1 tablespoon mirin
1 stalk lemon grass
1 carrot, julienne
2 baby bok choy, leaves separated
1 teaspoon arrowroot powder or cornstarch
1 tablespoon canola oil
4 salmon fillets (6 ounces each), without skin
sea salt, to taste
ground pepper, to taste
1 teaspoon toasted sesame oil for drizzling
1/4 cup chopped scallions
Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags and steep tea for 3 minutes. Remove tea bags from water. Add garlic, ginger, lemon grass, lemon, soy and mirin to tea and set aside. In a small bowl, dissolve arrowroot or cornstarch in 2 tablespoons water. Set aside.
In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned. Add tea mixture to skillet. Bring to a boil. Add carrot and bok choy. Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm. Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl. Drizzle strained liquid and sesame oil over salmon and garnish with scallions.
This recipe also provides 2600mg of omega 3 fatty acids per serving!