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.