Back To Recipe Page
Print This Recipe

Lapsang poached salmon

Submitted by: Mark Thompson

The smoky flavor of lapsang souchong infuses the salmon in this quick and healthy dish.

Prep Time: 25 min.
Serving Size: serves 2-4
  • 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.

You've been cooking up a storm and perfected your recipe, now is the time to share it with the world!
submit a recipe