Ginger Beer Poached Salmon

Ginger Beer Poached Salmon

Learn how to make a delicious Ginger Beer infused poached salmon. This recipe was created by one of our Tea Reps and we thought it was incredible!

 

One of the best ways to add the flavour of tea to savoury food is to poach meat, fish and even vegetables in a tea-infused broth, which keeps them lusciously moist and adds a subtle fragrance. I’ve experimented with poaching salmon in both matcha and regular green tea before, but I thought Bird & Blend’s Ginger Beer summer blend – an excellent cold brew option – would form an interesting base for a Japanese-inspired dish. 

 

Recipe created by: Nutsmegs_seven


Serves: 2


What you will need:

  • 2 fresh salmon fillets, skin on or off
  • 3 perfect teaspoons Ginger Beer tea
  • Half a lime
  • Thumb-sized piece of fresh ginger, very finely shredded
  • 1 tsp black peppercorns
  • 2 tbsp soy sauce
  • ½ tbsp. caster sugar
  • 1 tbsp sake
  • Generous pinch of salt
  • 1 cup of ice
  • 1 tbsp of honey

 

Things you can serve with the salmon:

  • Cooked sushi rice
  • Sesame seeds
  • Strips of nori seaweed
  • Shredded shiso leaf
  • Pickled sushi ginger
  • Sliced avocado
  • Boiled edamame beans
  • Quick-pickled cucumber
  • Steamed miso leeks

 Or your favourite combination of these!


What to do:

1. Put the tea in a large measuring jug and pour over 500ml boiling water. Leave to steep for 5-10 minutes. Meanwhile, juice the lime into a large saucepan, then shred the lime skin with a sharp knife and add that too. Add the ginger, peppercorns, soy, sugar, sake and salt. When the tea is ready, strain it through a sieve into the pan. 

 

2. Meanwhile, juice the lime into a large saucepan, then shred the lime skin with a sharp knife and add that too. Add the ginger, peppercorns, soy, sugar, sake and salt. When the tea is ready, strain it through a sieve into the pan. 

 

3. Add the ginger, peppercorns, soy, sugar, sake and salt. When the tea is ready, strain it through a sieve into the pan. 

 

4. Bring the mixture to a gentle simmer.

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5. Once simmering, add the salmon fillets, skin side up if you’re using skin-on fillets – the liquid should just about cover them. Add a little more hot water to top up the pan if this is not the case. Ensure the liquid is at a very gentle simmer – just a couple of bubbles – then leave the salmon to simmer for around 8 minutes. 

 

6. When the salmon is ready, set it aside on a plate. Bring the poaching liquid to the boil and reduce by about half, to concentrate the flavour. 

 

7. Serve the salmon alongside cooked sushi rice and your choice of toppings, with the poaching liquor poured over. 

 

8. Enjoy!


Ingredients and tools you can use for this recipe:


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