Infused with the delicate flavors of green tea, ginger, and sesame oil, salmon takes on an Asian flavor in this simple, colorful meal. Use loose-leaf tea for the richest flavor. Serve with green tea–steamed rice.
Recipe Ingredient Details:
4 green tea bags (or 4 heaping teaspoons loose green tea)
2 cups boiling water
4 cloves garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons low-sodium tamari
1 teaspoon toasted sesame oil
1 teaspoon arrowroot powder
2 teaspoons water
2 tablespoons olive oil (divided)
2 half-pound salmon steaks
5 cups baby spinach leaves (about 5 ounces)
1 tablespoon black sesame seeds
Place tea bags or loose tea in a ceramic teapot or glass container and cover with 2 cups boiling water; steep for 4 minutes. Remove tea bags or strain tea leaves and discard. Add garlic, ginger, tamari, and sesame oil to tea and set aside. In a small bowl, dissolve arrowroot powder in 2 teaspoons water and set aside.
In a large skillet, heat 1 tablespoon olive oil. Add salmon to pan and sear for 1–2 minutes, until lightly browned. Turn salmon over and add tea mixture to skillet. Bring to a boil, reduce heat, cover, and poach for 7–10 minutes, until salmon is opaque and flaky.
While fish is cooking, heat remaining 1 tablespoon olive oil in a medium skillet. Rinse spinach and shake off excess water. Place in skillet, tossing to coat with oil. Cook for 1–2 minutes, until just wilted and bright green.
Divide spinach between two plates and top with salmon; keep warm. Add arrowroot mixture to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, about 1 minute. Drizzle over salmon and spinach; sprinkle with sesame seeds and serve immediately.
Recipe Additional Notes:
PER SERVING (with 2 tablespoons sauce): 488 cal, 57% fat cal, 31g fat, 4g sat fat, 125mg chol, 48g protein, 4g carb, 2g fiber, 226mg sodium
Photo by Tina Rupp.
Tue, 2006-02-28 17:51