Tea-Poached Salmon

Oh my dears, this recipe is perfect with Morovino’s 2012 Pinot Noir.  This is our new, go-to, honey-I-really don’t-feel-like-cooking-let’s-do-something-easy recipe!

Serve with 2012 Pinot Noir

2 C. water
4 Oolong tea bags (Smoky Lapsang Souchong tea is also awesome)
1 lime, zested then halved
1 t. toasted sesame oil
2″ fresh ginger, peeled and sliced into “coins”
4 garlic cloves, slivered
1/2 c. dry white wine, divided use (I use Beach Blonde)
3 T soy sauce, divided use
1 T honey
2, 1/2-lb salmon filets (or steaks)
Salt & Pepper
1/8 t. Sriracha (literally 2 tiny drops)

Super easy, super delicious and pretty healthy, Mrs. Vino loves poached salmon because it is basically impossible to over cook. First, let’s make the poaching liquid!

In a sautese (That’s a saute pan with high straight sides – you must invest in one, my dears! Mrs. Vino uses it for everything.), combine the water, tea bags, 2 T soy sauce, sesame oil, ginger, garlic, 1/4 c. wine and the juice of 1/2 of the lime (not the zest). Simmer liquid over medium low heat for 5 minutes. While the poaching liquid is simmering, salt and pepper the salmon filets/steaks. Remove the tea bags from the poaching liquid and discard. Remove 1/2 c. of poaching liquid (liquid only, no bits) and set aside for a minute. Slide the salmon into the remaining poaching liquid and cover. Simmer for 7 minutes.

Put the poaching liquid in a very small saucepan over high heat with the second 1/4 c wine and 1 T of soy sauce and reduce down by half (this will become the sauce for the salmon). When the sauce is reduced, add the honey, Sriracha and the juice and zest of the lime and whisk together. Put the salmon on a plate and drizzle with a tiny bit of the sauce. Serve with salad and rice or a nice crusty French bread. YUMMMMMM. Really, one of Mr. Vino’s new faves.

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