Self care Sunday is here! For me, that involves sleeping in, grabbing a cup of coffee, and… killing this massive roach in my kitchen? Five years living in New York and the universe chooses today to force me to confront my greatest fear? I’ll spare you the gory details, but let’s just say I’m down one rain boot and two hand towels. Now that my panic attack is over, I can return to my self care routine. Step 1 – apply that green face mask that makes you feel like Elphaba. Step 2 – belt out a sad rendition of Defying Gravity. Step 3 – apologize to your neighbors. For the insect-induced screams a few hours earlier, but also because I listen to far too many Broadway soundtracks through these thin walls. Don’t Rain On My Parade is my shower song. Step 4 – make yourself a healthy meal. Enter my recipe for green tea poached salmon.
This recipe for green tea poached salmon uses mild green tea as a poaching liquid for hearty pieces of wild salmon. I serve the salmon swimming in a flavorful coconut broth. Make this quick broth by simmering coconut milk with ginger, shallots, and garlic, then purée with cilantro, lime juice, and a splash of fish sauce. Serve with steamed rice to sop up the broth and top with spicy chiles and more fresh cilantro.
- Kosher salt
- 6 green tea bags
- 4 (6-ounce) skinless salmon filets
- 1 (13.5-ounce) can light coconut milk
- 1 (2-inch) piece fresh ginger, thinly sliced
- 1 shallot, thinly sliced
- 2 garlic cloves, smashed and peeled
- 1 cup fresh cilantro leaves, plus more for serving
- 2 tablespoons fresh lime juice
- 1-2 tablespoons fish sauce
- 3/4 cup frozen shelled edamame
- Steamed white rice and sliced chiles, for serving
- Bring 6 cups of generously salted water to a simmer in a large straight-sided skillet; remove from heat and add tea bags. Let cool to 160°F, then discard tea bags. Add salmon to pan and let stand until fish is just cooked through and flakes, 8 to 12 minutes (depending on thickness of filets.) If water temperature drops below 140°F, add more hot water as needed. Gently lift salmon out of pan. Transfer to a plate; tent loosely with foil.
- Place coconut milk, ginger, shallot, garlic, and 1 1/2 cups fresh water in a medium saucepan over medium heat. Bring to a simmer, then reduce heat and simmer, partially covered, for 15 minutes. Strain into a blender; let cool slightly. Add cilantro, lime juice, and fish sauce and blend until smooth. Return to saucepan with edamame; bring to a bare simmer. Serve broth with rice, poached salmon, chiles, and more cilantro.
Look for Thai or Vietnamese fish sauce, such as Red Boat or Three Crabs.
Amount Per Serving: Calories: 313