Tea-poached side of salmon

Tea-poached side of salmon
  • Serves icon Serves 12 as part of a buffet
  • Time icon Takes 10 min to make, 15 min to cook, plus cooling

A side of salmon is a real showstopper. This recipe uses tea to bring an old classic bang up-to-date.

Nutrition: per serving

Calories
154kcals
Fat
9.2g (1.6g saturated)
Protein
17g
Carbohydrates
0.8g (0.8g sugar)
Fibre
-
Salt
0.1g
Calories
154kcals
Fat
9.2g (1.6g saturated)
Protein
17g
Carbohydrates
0.8g (0.8g sugar)
Fibre
-
Salt
0.1g

Ingredients

  • 150g Earl Grey loose-leaf tea
  • 60g soft light brown sugar
  • 3 lemons: 2 sliced, 1 cut into thin wedges
  • 1 side of salmon (about 1kg)

Method

  1. Boil 4 litres water, pour over the tea, sugar and lemon slices, then set aside to cool completely. Strain though a fine sieve and discard the tea leaves and lemon.
  2. Pour the cooled liquid into a fish kettle or deep roasting tin big enough to hold the salmon. Place on the hob, across two rings. Bring to the boil, then lower in the salmon, skin-side down. (If the fillet isn’t fully covered, top up with boiling water.) Simmer for 1 minute, then remove the kettle or roasting tin from the heat and set aside to cool completely.
  3. Carefully remove the salmon onto a large sheet of baking paper. Fold the paper over the salmon and use it as a support to turn the fillet over carefully. Peel away and discard the skin. Using a sharp knife, scrape away and discard any brown-grey flesh. Serve the salmon with lemon wedges and the cucumber and radish slaw.

delicious. tips

  1. The poaching liquid is best made the day before as it takes a long time to cool. Cook the salmon first thing in the morning on the party day, so it’s cool by lunch.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Showstopping salmon recipes

Nathan Outlaw’s brandy-cured salmon with Yuletide slaw

Nathan Outlaw cures salmon with brandy in this festive recipe....

Save recipe icon Save recipe icon Save recipe

Showstopping salmon recipes

Salmon wellington

Impress guests with this salmon wellington recipe as your Christmas...

Save recipe icon Save recipe icon Save recipe

Loch Duart salmon fillet with chive and lovage sauce

Richard Turner, chef at Myres Castle in Scotland, is a...

Save recipe icon Save recipe icon Save recipe

Fish traybake recipes

One-pan whole roast salmon and new potatoes

This simple, summery roast salmon recipe is a one-pan dish...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.