SALMON POACHED IN GREEN TEA
( appetizer )
A surprisingly tasty appetizer and low in calories. Green tea? Really? Makes 24.
------------
4-6 c Green Tea
2 Salmon fillets 170g ( 6oz ) skin on
12 mini grape Tomatoes each cut in half lengthwise
1 c Broccoli florets as small as possible ½ cm ( ¼” )
½ c ranch style Dressing low fat if desired
¼ c Red Pepper diced small
¼ c Celery diced small
1/8 c red Onion finely chopped
3 tbsp Italian Parsley chiffonade ( cut in very thin strips or shreds ) divided
2 tbsp Chives fresh cut small
1 tsp Dill dried or 1 tbsp fresh
½ tsp Lemon zest fresh
Salt and Pepper to taste
1 Baguette made into crostini-sized pieces 3.75cm ( 3/8” ) 24 pieces
------------
make 4-6 cups of green tea in a measuring cup or bowl
sprinkle fillets lightly with salt and pepper
place salmon fillets, skin side down, in skillet or pot
pour the tea into the pot to cover the fillets plus a bit add more water if needed
cover the skillet tightly and simmer over medium-low heat until the salmon is barely opaque in center about 10 minutes
remove from heat and let stand the salmon will finish cooking as it rests
transfer salmon to a plate. Discard the tea cover salmon with plastic wrap and chill until cold, at least 4 hours
break up the salmon with a fork into small pieces
mix the salad dressing and the vegetables, the dill, half the parsley and the lemon zest
gently mix the salmon into the other mixture being careful not to mash the salmon leave it chunky
slice the baguette into thin slices drizzle lightly with olive oil and bake 204ºC
( 400ºF ) for 10 min. or until slightly browned. Cool to room temperature
spoon 1-2 tbsp of the salmon mixture onto each crostino
top each with a tomato half and with a few shreds of parsley and some chives
We use this on a bed of lettuce on our lunch menu. RJH.