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.

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