Smoky Tea-Poached Salmon

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    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.