Green Tea Poached Salmon with Buckwheat

Healthy Recipes

Green Tea Poached Salmon with Buckwheat

In Asia, poaching fish in green tea is a common cooking technique.

Chris Court

1. In a large saucepan, bring 5 cups of water to a boil. Place green tea, ginger and peppercorns in pan, turn off heat and let steep for 10 minutes.
2. Meanwhile, bring 6 cups water to a boil in a medium saucepan. Add buckwheat, reduce heat and simmer for 5 minutes, or until tender. Drain well and set aside. Mix basil, lemon juice, garlic, olive oil and salt in a blender or food processor until well combined.
3. With a slotted spoon, remove as many solids from tea pan as possible. Place salmon in tea broth and bring to a very slight simmer. Cook for 8 minutes, or until salmon is opaque and flaky. Adjust heat as needed during cooking to maintain a mild simmer.
4. Break up salmon with a fork and toss with buckwheat, fennel and green onion in a large bowl. Divide among plates, drizzle with basil dressing and serve with lemon wedges.

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