I haven't tried this but it sounds very good. I plan on trying it soon. Anna
The secret ingredient is a special black tea called Yunnan Gold, which has notes of caramel and smoke. Using a tea to poach the salmon adds a smokiness and moisture and depth of flavor, which is quite unique. Be sure you are only poaching your fish and not boiling. Poaching is done at 170F. It is a gentle heat, which works well for wild salmon, which can dry out in other forms of cooking.
Wild Salmon Filets - skin on approximately 6 ounces per person 1 small shallot - sliced 1 garlic clove - minced Sea salt & cracked white pepper Yunnan Gold Loose Leaf Tea or other whole leaf black tea of your choice 4 cups water Pan large enough to hold fish in single layer with tight fitting cover
Make a few pots of tea and strain. Use this tea to poach your salmon. You may add shallots or garlic, a pinch of sea salt and white pepper. Cook your fish at a gentle simmer until done. Most fish should be cooked for 8-10 minutes per inch of thickness (height) of the flesh. The fish will flake easily when cooked. Start checking after 8 minutes of cooking time. If you see a white substance coming out of the fish it is overdone.