Spring is finally here and one of my favorite dishes to make this time of year is poached salmon. This dish is inspired by Japaneze ochazuke, which consists of hot green tea that is poured over leftover rice and raw fish. The first time my friend made this dish for me, I thought it was magic as I watched the fish quickly cook and turn opaque right before my eyes. The thinner your fillet of fish, the quicker this will cook. My version uses jamine tea, but feel free to experiment with any teas you have in your pantry.
The ending result is a simple, light, and healthy dish that is full of flavor from using fragrant tea in the poaching liquid. Enjoy this with a side of your favorite grains or vegetables.
Photography & Styling: Diana Yen
Assistant: Devry DroskyRead More