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.
Servings: 4 servings
Cost: $25
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
*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.
Karen’s Thai Glaze & Dipping Sauce - recipe This recipe may not be reproduced without the consent of its author, Karen Sheer.
Karen’s Thai Glaze & Dipping Sauce - recipe This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 313kcal | Carbohydrates: 4g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 387mg | Potassium: 1110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg