This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
- 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
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.
Place salmon in a baking dish and sprinkle over tea. Let stand 15 minutes at room temperature.
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.
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.
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.