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
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.