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Tea-Poached Salmon

This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.

  • servings: 4

Ingredients

  • 1 English cucumber, halved lengthwise, seeded and chopped
  • Coarse salt and freshly ground pepper, to taste
  • 4 salmon fillets (4 ounces each), skinned, preferably wild
  • 1/2 ounce loose tea, preferably Red Moon
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 12 brussels sprouts, trimmed and thinly sliced crosswise
  • 1 tablespoon sherry-wine vinegar
  • Kaffir Lime Sauce

Directions

  1. Step 1

    Place cucumber in a colander set over a medium bowl and sprinkle over 1 teaspoon salt; toss to combine. Let stand 1 hour to drain. Discard liquid.

  2. Step 2

    Place salmon in a baking dish and sprinkle over tea. Let stand 15 minutes at room temperature.

  3. Step 3

    Meanwhile, bring 6 cups water to a boil. Generously salt water and return to a boil. Remove from heat and let cool to 160 degrees. If water is too hot, fish will overcook. Immediately pour enough hot water over fish to cover by 1 inch. Let stand 10 minutes for rare, or 12 to 13 minutes for medium rare. If water temperature gets below 140 degrees, add a little more hot water.

  4. Step 4

    Heat olive oil in a medium skillet over medium-high heat. Add shallot and cook until soft and translucent, about 30 seconds. Add brussels sprouts and continue cooking until slightly caramelized, about 2 minutes. Remove from heat and add 1 tablespoon vinegar; set aside and keep warm.

  5. Step 5

    Using a slotted spoon, transfer fish to a paper towel-lined plate and pat dry. Drizzle lime sauce onto 4 serving plates. Divide brussels sprouts mixture evenly between plates and top with salmon. Garnish with cucumber and serve immediately.

Source
The Martha Stewart Show, January Winter 2008

Reviews (3)

  • 18 Aug, 2008

    This is the only Martha recipe that truly disappointed me. Took a lot more time than it seemed. Didn't like the tea leaves that remained all over the salmon after cooking. Would be better to use brewed tea. Also, the fish did not cook enough for my taste. I wound up cooking it further in a warm oven.

  • 9 Jul, 2008

    Thank you Martha and Chef Stanton for making this complex, fabulous salmon recipe available and doable for all of us who love to make impressive food at home!

  • 3 Mar, 2008

    Hi all: you know I have to get this recipe and try it. Why? Because the Chef is named Stanton. My home town is named Stanton. Isnt that great. WOW!