Green Tea-Poached Salmon with Braised Spinach
  • 4 green tea bagsor 4 heaping teaspoons loose green tea
  • 2cups boiling water
  • 4cloves garlic, minced
  • 2tablespoons freshly grated ginger
  • 2tablespoons low-sodium tamari
  • 1teaspoon toasted sesame oil
  • 1teaspoon arrowroot powder
  • 2teaspoons water
  • 2tablespoons olive oildivided
  • 2half-pound salmon steaks
  • 5cups baby spinach leavesabout 5 ounces
  • 1tablespoon black sesame seeds
  1. Place tea bags or loose tea in a ceramic teapot or glass container and cover with 2 cups boiling water; steep for 4 minutes. Remove tea bags or strain tea leaves and discard. Add garlic, ginger, tamari, and sesame oil to tea and set aside. In a small bowl, dissolve arrowroot powder in 2 teaspoons water and set aside.
  2. In a large skillet, heat 1 tablespoon olive oil. Add salmon to pan and sear for 1–2 minutes, until lightly browned. Turn salmon over and add tea mixture to skillet. Bring to a boil, reduce heat, cover, and poach for 7–10 minutes, until salmon is opaque and flaky.
  3. While fish is cooking, heat remaining 1 tablespoon olive oil in a medium skillet. Rinse spinach and shake off excess water. Place in skillet, tossing to coat with oil. Cook for 1–2 minutes, until just wilted and bright green.
  4. Divide spinach between two plates and top with salmon; keep warm. Add arrowroot mixture to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, about 1 minute. Drizzle over salmon and spinach; sprinkle with sesame seeds and serve immediately.
Recipe Notes
Nutrition Facts
Green Tea-Poached Salmon with Braised Spinach
Amount Per Serving
Calories 488
% Daily Value*
Cholesterol 125mg 42%
Sodium 226mg 9%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 48g 96%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 2 tablespoons sauce): 488 cal, 57% fat cal, 31g fat, 4g sat fat, 125mg chol, 48g protein, 4g carb, 2g fiber, 226mg sodium

Photo by Tina Rupp.