Tea-Poached Salmon
Julia Skinner
1
5 minutes
6-10 minutes
Gently poached in spiced black tea, this delicate salmon filet absorbs the balanced flavors of chilis, peppercorns, allspice and coriander — compliments of the Pickling Starter blend.
Ingredients
- 2 tsp sea salt
- 2 ½ tsp loose black tea
- 1 ½ tsp Pickling Starter
- 1 whole star anise
- 2 2-3” strips orange peel
- 2 cups water
- 1 6 oz. salmon filet
Directions
- Simmer tea and seasonings in the water in a skillet on medium-low until the tea is thoroughly steeped in the water and the liquid is fragrant.
- Strain out the tea and spices and return the liquid to the pan.
- Add your salmon filet and cook over medium-low heat, covered, until the salmon is tender and cooked through, turning once during cooking.
- Serve with rice.