Salmon poached in rooibos tea
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Salmon poached in rooibos tea
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A delicious and healthy recipe to poach salmon in Rooibos (Redbush) tea with a lemon vinaigrette.
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Ingredients
Recipe
- 350 salmon fillet skin on and pin boned (at room temperature, 800 gm
- 3 cups rooibos tea strongly brewed
- 1 lemon sliced
- ¼ cup honey
- 1 tsp black peppercorns whole
- 1 Tbs sea salt flakes such as Maldon
Vinaigrette
- 1 ½ tsp Dijon mustard
- 1 tsp honey
- ¼ cup extra virgin olive oil
- 2 Tbsp white wine vinegar good quality
- 1 Tbsp lemon juice I used a little of the lemon from the poaching liquid
- Pinch black pepper freshly ground black pepper and sea salt flakes
- Pinch sea salt freshly ground black pepper and sea salt flakes
Instructions
- Brew the tea and then add it to a wide-bottomed pot or pan along with the lemon, honey, salt, and peppercorns. Bring to a simmer. Add the salmon – skin side up and poach at a very gentle simmer for 5 – 8 minutes depending on the size.
- Flip the salmon about ¾ of the way through the cooking time. *at this point you can check if it is cooked through
- Remove the cooked salmon with a slotted lifter and allow it to drain on kitchen paper.
- Make the vinaigrette by placing all the ingredients in a jar and shaking vigorously until it thickened and emulsified. Drizzle the dressing over the warm fish and serve with steamed fresh asparagus and green leaves.
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