Hibiscus Tea Ofers a deep pink color with sweet and tart flavors – the perfect base for poaching Salmon. Glaze the finished fish with Thai Chili Sauce then spoon over a Creamy Tzatziki. 

This recipe has it all! Moist & Delicious Poached Salmon in a colorful Hibiscus Tea Liquid (Court Bouillon) – perfect for cooking in warm months when you do not want to heat up the kitchen. Top the salmon with a quick Thai Chili Glaze and dollop with a creamy Tzatziki Sauce.

A GENIUS Idea!!  – poaching salmon with Herbal Hibiscus Tea! Added too ~ Rosé Wine, Onion, Fresh Thyme & Rosemary, Peppercorns and Bayleaf. See Below for many Hibiscus Tea health benefits!

Poaching is an amazing way to cook salmon! This moist heat method is easy and healthy since you don’t need to use any heavy oils or butter.
Salmon is full of omega-3 fatty acids, an oily fish  with healthy unsaturated fats — good fats unlike the bad saturated fat you find in most meats
staple of everyone’s heart-healthy diet.

Why I LOVE this dish:

• Salmon is never dry! ~ it’s shallow poached, covered.
• Poaching fish naturally encloses moisture and nutrients.
• Cooks in the Hibiscus Tea Court Bouillon in 6 minutes! (That’s 165 degrees with a instant-read thermometer.)
  
• Enjoying Salmon is a healthy choice –  high in essential omega-3 fatty acids and lean protein.
• Poached salmon is super easy to prepare. And ~ absolutely delicious with a wonderful soft texture and an amazing choice for entertaining.
• Poaching fish naturally encloses moisture and nutrients.
• Can be made ahead of time – and serve cold… stays fresh in the refrigerator for up to 3 days.
• Thai Chili Glaze lends color, gloss and flavor to the Poached Salmon.
• Tzatziki Sauce adds another layer of flavor – the cool yogurt based topping is chock full of cucumbers, scallions, herbs, garlic & lime.
• Salmon is never dry! ~ it’s shallow poached, covered. Cooks in the Hibiscus Tea Court Bouillon in 6 minutes! (That’s 165 degrees with a instant-read thermometer.)
  
• Hibiscus tea is a caffeine-free herbal beverage consumed for its health properties!

Hibiscus tea is a decaffeinated herbal tea cultivated from the tropical Hibiscus sabdariffa deep magenta-colored flowers.
You can purchase Hibiscus flower to steep the tea, or in tea bags like I did which are organic.

Hibiscus Flowers produce a tea that is bright red in color and packed with fruity flavors.
Fragrant, exotic, and soothing, this tea delivers a unique flavor and a bouquet of potential health benefits.

Grown in many parts of the world: found in tropical climates around the world, including Africa, Central and South America, Mexico, and the Caribbean.
My Organic Hibiscus tea bags were cultivated in Egypt.

Health Benefits:
Hibiscus contains anthocyanins, which are pigments that give the flowers their vibrant red color. It also has flavonoids, phenolic acids, and organic acids. Many of these compounds act as antioxidants… also rich in Magnesium, vitamin C and minerals. A cup of brewed hibiscus tea is a calorie-free beverage.
Makes delicious Iced tea! Brew the tea with plenty of mint leaves, cool, strain and refrigerate. Serve with plenty of ice and a mint sprig.

Enjoy this special recipe!
Karen

Hibiscus Tea Poached Salmon with Tzatziki Sauce

Hibiscus Tea Offers a deep pink color with sweet and tart flavors - the perfect base for poaching Salmon. Glaze the finished fish with Thai Chili Sauce then spoon over a Creamy Tzatziki.

Prep Time: 15 minutes minutes

Cook Time: 21 minutes minutes

Total Time: 36 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

Tea Court Bouillon (Poaching Liquid):

• 3 cups brewed Hibiscus Tea*
• 1/3 cup Rosé wine or White Wine
• 1/3 cup onion peeled; sliced
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 10 whole peppercorns
• 1/2 teaspoon sea salt
• 1 3/4 pounds fresh salmon fillet cut into 4 portions; cleaned and dried
• 1 recipe Herbal Cucumber Tzatziki Sauce (recipe below) for topping the cooked fish
• 1 recipe Thai Chile Sauce (see recipe) to glaze the cooked fish

Instructions

Tea Court Bouillon (Poaching Liquid):

• Make the Hibiscus tea. Add the first 6 ingredients (tea through peppercorns) in a 12 inch pan (mine has a 1 1/2" rim.) Bring to a boil, then cover and cook at a simmer for 15 minutes to blend the flavors. Strain out the solids with a solid spoon, or strain; discard.
• Bring the liquid to a simmer - add the salmon fillets skin side down - sprinkle a dusting of sea salt on top and cover. Set timer for 6 minutes. Cooking time will depend on the thickness of the fish - I use center-cut.
• Use a digital thermometer to test doneness - 165 degrees is perfectly cooked. Salmon will continue cooking as it cools. Alternately, flake the side of a fillet - should still be a bit pink inside - do not overcook!
• Remove the filets carefully to a plate. Pour a few tablespoons of the cooking broth over the fish and cool. Remove the skin and place on a plate, cool in the refrigerator.

To Serve:

• Place a fillet on individual plates, or all on a platter. Top the fish with 1 tablespoon of Thai Chile Sauce (see recipe.) Serve with a dollop of Herbal Cucumber Tzatziki Sauce.

  I like to serve with a Cucumber-Radish Salad (using the Thai Chili Sauce as it's base.)

  Garnish with lemon slices and mint sprigs or leaves.

Notes

*Brewed Hibiscus Tea: In a large bowl, add 3 hibiscus tea bags and 3 cups boiling water - I add 3 stalks of fresh mint. Let stand 30 minutes; cool and strain. 

Herbal Cucumber Tzatziki Sauce: In a bowl add 3/4 cups strained yogurt, 1/2 cup small diced cucumbers (some moisture pressed out with a paper towel), 1 teaspoon finely grated garlic, 1 tablespoon chopped parsley, 1 tablespoon green scallion rings, 1/4 teaspoon pink peppercorns, 1/4 teaspoon sumac, 2 teaspoons lime juice and 1/4 teaspoon sea salt. Combine all well and refrigerate. Swirl in extra virgin olive oil if desired. Can add sliced mint leaves before serving. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Main Course

CUISINE: American

KEYWORDS: Hibiscus tea Poached Salmon, poached salmon

Nutrition Facts

Hibiscus Tea Poached Salmon with Tzatziki Sauce

Amount per Serving

Calories

313

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

4

g

Cholesterol

 

109

mg

36

%

Sodium

 

387

mg

17

%

Potassium

 

1110

mg

32

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

40

g

80

%

Vitamin A

 

131

IU

3

%

Vitamin C

 

2

mg

2

%

Calcium

 

43

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.