The health benefits of green tea in perfectly poached salmon

The health benefits of green tea in perfectly poached salmon

cooking with green tea for health benefits and taste

When I prepare a meal, I want it primarily that it tastes good. My second consideration must be ensured that it is as nutritious as it is delicious. Cooking with green tea helps me to achieve this goal. It enables me to use the many health benefits associated with drinking this ancient drink. It is an easy way to increase the content of antioxidants in food.

green tea has a mild taste that fits well with many dishes. It is a great medium for poaching fish; A technique that is very common in Asian countries. My favorite fish for poaching is salmon. In the end I always have delicate, perfectly prepared fillets with the additional health advantages of green tea.

what you need for two portions:

2 wild salmon fillets, each 4 to 6 ounces

2 cups filtered water

1 tablespoon of freshly grated ginger

1 small waistband fresh thyme

2 tablespoons of loose green tea

1 teaspoon of sea salt

directions:

Combine water, ginger, thyme and salt in a saucepan. Bring it to a boil, remove from the stove and cover. Let it steep for 10 minutes.

Redeing to about 180 degrees F. Do you have no thermometer on hand? Find small bubbles that form on the bottom of the pan. Take off the stove, add the green tea and let it steep for 2 to 3 minutes.

Slide the mixture into a small pan at medium flame. Put the salmon fillets down into the pan with the skin side. Let it boil for about 7 minutes (depending on the desired cooking degree), occasionally give the hot liquid over the fillets. Serve with a cut lemon and subdued vegetables.

variations and tips

Time and temperature are two very important considerations when brewing tea. Countless flavors lurk in green tea. The most popular are extracted quickly and at a relatively low temperature. The less coveted connections that lead to a grassy taste can only be obtained from higher temperatures and longer draw times.

Try to add different spices to the pochier fluid. My favorites for salmon are cardamom, nutmeg and clove.

You can double the poaching fluid and freeze half to have it on hand for a quick and healthy dinner. Just do not use the liquid in which the fish was.

This technology works well with every oily fish. Try fresh tuna, mackerel or trout.