Copyright John Paul Urizar
www.johnpaulurizar.com.au
It's not often you can serve up a meal with real point of difference, as you can with this dish. The green tea combined in a salsa and served with salmon poached in green tea is absolutely delicious and very different - not forgetting the numerous health benefits from the Omega 3 in the salmon, antioxidants in the tea, and herbs, cholesterol lowering tea oil and of course the green leafy vegetables. For a dinner party there's nothing easier other than bok choy; the rest can be made in advance. The salmon can be served either hot or cold.
Place the sencha leaves in a pan with the water and steep for 5 minutes. Strain the tea of leaves and return to the pan. Place the salmon fillets into pan, making sure they are completely covered in tea and over a moderate heat to bring the tea back to boil. As soon as the tea starts to boil, turn off the heat and cover the pan. Leave the salmon to sit in the water for approx 1 hour.
Place the coriander, parsley, tea oil, green tea, lime, anchovies, lime juice, anchovy fillet and black pepper in the food processor and process until smooth.
Strain the salmon and serve with the salsa on top and accompanying steamed bok choy.
Note: Sencha is loose leaf Japanese green tea with a stronger flavour than Chinese green teas. It can be purchased from most Asian grocers.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 1.5 hrs |
| Ready in: | 2 hrs |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1592 kj |
| Calories | 381 kcal |
| Fat | 27.3 g |
| Saturated Fat | 4.3 g |
| Total Carbohydrate | 0.9 g |
| Total Protein | 32.7 g |
| Fibre | 1.5 g |
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