Green Tea-Poached Salmon with Braised SpinachLisa Turner | Delicious Living
- Serves: 2 people
- Calories per serving: 488
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.
- 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.
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.