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The Health Benefits of Green Tea in Perfectly Poached Salmon
Cooking with Green Tea for Health Benefits and Flavor When I prepare a meal, first and foremost, I want it to taste good. My second consideration is to make sure it is as nutritious as it is delicious. Cooking with green tea helps me achieve this goal. It allows me to reap the many health benefits associated with drinking this ancient beverage. It's an easy way to increase the antioxidant levels in foods. Green tea has a mild taste that goes well with many foods. It's a great medium for poaching fish; a technique...
The Health Benefits of Green Tea in Perfectly Poached Salmon
Cooking with green tea for health benefits and flavor
When I prepare a meal, the first thing I want is for it to taste good. My second consideration is to make sure it is as nutritious as it is delicious. Cooking with green tea helps me achieve this goal. It allows me to reap the many health benefits associated with drinking this ancient beverage. It's an easy way to increase the antioxidant levels in foods.
Green tea has a mild taste that goes well with many foods. It's a great medium for poaching fish; a technique very common in Asian countries. My favorite fish to poach is salmon. I always end up with tender, perfectly cooked fillets with the added health benefits of green tea.
What you need for two servings:
2 wild-caught salmon fillets, 4 to 6 ounces each
2 cups filtered water
1 tablespoon freshly grated ginger
1 small bunch of fresh thyme
2 tablespoons loose green tea
1 teaspoon sea salt
Directions:
Combine water, ginger, thyme and salt in a saucepan. Bring to a boil, remove from heat and cover. Let it steep for 10 minutes.
Reheat to about 180 degrees F. Don't have a thermometer handy? Look for small bubbles forming at the bottom of the pan. Remove from heat, add the green tea and let steep for 2 to 3 minutes.
Strain the mixture into a small pan over medium heat. Place the salmon fillets in the pan, skin side down. Cook for about 7 minutes (depending on desired doneness), occasionally pouring the hot liquid over the fillets. Serve with sliced lemon and steamed vegetables.
Variations and tips
Time and temperature are two very important considerations when brewing tea. There are countless flavors lurking in green tea. The most sought-after ones are extracted quickly and at a relatively low temperature. The less desirable compounds that result in a grassy taste can only be obtained through higher temperatures and longer steeping times.
Try adding different spices to the poaching liquid. My favorites for salmon are cardamom, mace and clove.
You can double the poaching liquid and freeze half to have on hand for a quick and healthy dinner. Just don't reuse the liquid the fish was in.
This technique works well with any oily fish. Try fresh tuna, mackerel or trout.