Smoky Tea-Poached Salmon

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smoky tea-poached salmon
  • 2Servings


  • 3 cups vegetable stock
  • 3 Lapsang Souchong tea bags
  • 2 seasoned salmon fillets
  • 1/2 cup arugula
  • 1 sliced radish


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.