Lapsang poached salmon
The smoky flavor of lapsang souchong infuses the salmon in this quick and healthy dish.25 m 2
- 2-4 8-oz. salmon fillets
- 1 slice of fresh lemon
- 5 c. brewed lapsang souchong tea
- 1/4 tsp. black peppercorns
- 1/4 tsp. fennel seeds
- kosher salt
Brew 5 c. of tea in the normal manner.
After the tea has steeped, pour it in the pan you are going to poach the salmon in. I recommend a Dutch oven with a lid.
Add the lemon slice, peppercorns, and fennel seeds to the tea and keep it on a low heat. Do not simmer; you want to keep the liquid between 160°-180°F.
Rub some salt on both sides of your fillets.
Carefully put the fillets in the poaching liquid, making sure the fish is completely covered. Cover and poach 10 min.