Tea-poached side of salmon
- May 2011
- Serves 12 as part of a buffet
- 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.
- 9.2g (1.6g saturated)
- 0.8g (0.8g sugar)
- 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)
- 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.
- 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.
- 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.
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.
Rate & review
Or, how about...?
Showstopping salmon recipes
Nathan Outlaw’s brandy-cured salmon with Yuletide slaw
Nathan Outlaw cures salmon with brandy in this Christmas-appropriate recipe – and a fabulous salmon...
Loch Duart salmon fillet with chive and lovage sauce
Richard Turner, chef at Myres Castle in Scotland, is a passionate advocator of Scottish produce,...
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...