Poached Salmon Fillet with Lemongrass
By Get the Gloss
Published on 04 August 2014
A tasty take on a classic broth, this poached salmon in a white tea broth is bursting with ingredients and flavours for a dish that packs a real punch.Time and servings
20 minsTotal time
15 minsPrep time
5 minsCooking time
Ingredients
- 1 large of salmon fillet
- 1 white tea bag
- 1 lemongrass stick, bashed with wooden spoon to release oils and flavours
- 1 tsp of thai basil
- 1 small of purple sprouting broccoli
Method
Step 1
Boil the kettle and add 200ml hot water to the tea bag. Leave it to infuse for 5 minutes then remove the bag to prevent the broth becoming too bitter.Step 2
Simmer the broth over the heat with a lemongrass stick and the Thai basil for 10 minutes.Step 3
Add the purple sprouting broccoli and salmon and poach for a further 5 minutes.Step 4
Take it off the heat and allow to stand for 2 minutes before serving. Do not throw the broth away or serve dry as this is where all the goodness is.