- 10 cups water
- 2 limes, halved
- 6 tablespoons honey, divided
- 4-inch piece fresh ginger, peeled and chopped
- 2 teaspoons sea salt
- 2 teaspoons whole black peppercorns, plus freshly ground black pepper
- 4 to 6 tablespoons loose green tea
- 4 (6-ounce boneless skinless salmon fillets
Put 6 cups of water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Reduce the liquid by 2/3 and is thickened, about 7 to 10 minutes.
Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.
Total Fat: 23 grams
Saturated Fat: 5 grams
Protein: 35 grams
Total carbohydrates: 14 grams
Sugar: 12 grams
Fiber: 0 grams
Cholesterol: 94 milligrams
Sodium: 599 milligrams