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.
See: Karen’s Thai Glaze & Dipping Sauce here
Thai
Enjoy this special recipe!
Karen
Hibiscus Tea Poached Salmon with Tzatziki Sauce
Equipment
- 1 12" skillet with lid
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
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.