Using green tea as a poaching liquid is a great way to pack even more vitamins and minerals into omega 3-rich salmon. Serve the poached salmon over steamed rice with a gingery coconut broth, edamame, and sliced chiles. —Riley Wofford
green tea bags
(6-ounce) skinless salmon filets
(13.5-ounce) can light coconut milk
(2-inch) piece fresh ginger, thinly sliced
shallot, thinly sliced
garlic cloves, smashed and peeled
fresh cilantro leaves, plus more for serving
fresh lime juice
frozen shelled edamame
Steamed white rice and sliced chiles, for serving
In This Recipe
Bring 6 cups of generously salted water to a simmer in a large straight-sided skillet; remove from heat and add tea bags. Let cool to 160°F, then discard tea bags. Add salmon to pan and let stand until fish is just cooked through and flakes, 8 to 12 minutes (depending on thickness of filets.) If water temperature drops below 140°F, add more hot water as needed. Gently lift salmon out of pan. Transfer to a plate; tent loosely with foil.
Place coconut milk, ginger, shallot, garlic, and 1 1/2 cups fresh water in a medium saucepan over medium heat. Bring to a simmer, then reduce heat and simmer, partially covered, for 15 minutes. Strain into a blender; let cool slightly. Add cilantro, lime juice, and fish sauce and blend until smooth. Return to saucepan with edamame; bring to a bare simmer. Serve broth with rice, poached salmon, chiles, and more cilantro.