Green-Tea Poached Salmon with Sautéed Mushrooms
Try this new spin on a favourite fish for dinner tonight. Topped with sautéed mushrooms, and garnished with green onion, this salmon is sure to be a repeat dish.
3 green tea bags
4 thin slices fresh ginger
1 tbsp (15 mL) black peppercorns
2 wild salmon fillets (about 750 g total)
1 tbsp (15 mL) butter
4 cups (about 250 g) mushrooms, sliced
1/4 cup (60 mL) dry red wine
Salt and pepper to taste
2 tsp (10 mL) green onion
In a large saucepan, bring 6 cups (1.5 L) of water to a boil. Place green tea bags, ginger slices and peppercorns in pan, turn off heat and let steep for 10 minutes. With a slotted spoon, remove tea bags, ginger and peppercorns from tea broth. Place salmon in tea broth and bring to a slow simmer. Cook for eight minutes, or until salmon is opaque and flaky. (Maintain only a very mild simmer during poaching.) Meanwhile, melt butter in a skillet over medium heat; add sliced mushrooms and sauté for five minutes, stirring regularly. Stir in red wine and cook for another five minutes or until most of the wine has evaporated. Season with salt and pepper if desired. Divide salmon among four serving plates and top with sautéed mushrooms. Garnish with green onion.
Serves four. Per serving: 472 calories, 43 g protein, 30 g fat (8 g saturated fat), 5 g carbohydrates, 1 g fibre, 116 mg cholesterol, 142 mg sodium
Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar
