Green Tea Poached Salmon with Ginger-Lime Sauce

Green Tea Poached Salmon with Ginger-Lime Sauce
Recipe adapted from

6 Cups Waterphoto (5)
2 Limes, halved
6 Tablespoons Honey, divided
4-inch Piece of Fresh Ginger, peeled and chopped
2 teaspoons Sea Salt
2 teaspoons Whole Coriander
4-6 Tablespoons Loose Green Tea
4 6 ounce Boneless, Skinless Salmon Fillets (Wild Caught is best!)

Pour 6 cups of water into a straight sided skillet or pot with lid. Add 3 lime halves, squeezing the juice into the water before adding, 5 tablespoons of honey, the chopped ginger, sea salt and coriander. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook for 10 minutes to infuse flavors. Remove from heat and reserve 1/2 cup of the poaching liquid. While removed from heat, add the green tea to large pot and allow to steep for 3-5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is cooked through and firm, about 6-7 minutes.

Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid with the juice and zest of the remaining lime halves and 1 tablespoon of honey. Reduce the liquid by 2/3 until thickened, about 7-10 minutes. (Be careful! Of course I burned the sauce on my first go-around so be sure to keep an eye on it!) 

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

Hope you enjoy! Feel free to share your ideas for “detox-friendly” foods full of greens, beans and herbs!


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