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.

Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar

 

Green-Tea Poached Salmon with Sautéed Mushrooms
Green-Tea Poached Salmon with Sautéed Mushrooms
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. Divide salmon among four serving plates and top with sautéed mushrooms. Garnish with green onion.
Recipe Notes

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