Smoky Tea-Poached Salmon
- 2Servings
Ingredients
- 3 cups vegetable stock
- 3 Lapsang Souchong tea bags
- 2 seasoned salmon fillets
- 1/2 cup arugula
- 1 sliced radish
Preparation
In skillet, boil stock. Off heat, add tea bags; steep 3 minutes. Discard tea bags. Bring to simmer over medium; add fillets. Cook until opaque in center, 5 to 8 minutes. Place fillets in bowls. Add arugula, radish and 1/4 cup tea mixture to each bowl.
