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Hibiscus Tea Poached Salmon with Tzatziki Sauce

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
Cook Time: 21 minutes
Total Time: 36 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.