EARL GREY SALMON & STRAWBERRIES
A delightfully summery fish dish. Poaching the Salmon in tea gives you deliciously moist fish whilst infusing it with the celebrated British flavour of Earl Grey tea and the Strawberry Salsa ensures you bring a taste of summer to the plate.
4 Large Salmon Fillets
Juice of ½ a Lemon
4 Large Tomatoes
8 Earl Grey Teabags
1 Large Bunch of Dill, finely diced
1 Large Bunch of Basil, finely diced
1 Generous Pinch of Salt and Pepper
1. Fill a large, deep pan with 2L of boiling water and add the tea bags to the pan and leave to infuse.
2. To make the salsa, remove the seeds from the tomatoes and then finely dice with the strawberries and radishes. It’s up to you how fine or robust you dice the ingredients, but they should be consistent in size.
3. Add the chopped ingredients to a bowl with the capers, season with salt and pepper and then add the chopped herbs with a squeeze of lemon juice. Mix and set aside until needed.
4. To poach the salmon, discard the tea bags and place your pan of tea over a medium-low heat. Season the tea with a pinch of salt and a squeeze of lemon juice, and once the liquid is gently simmering (66°C seems to be the magic number if you want to be precise), add the salmon fillets and gently poach for 3 ½ minutes. Carefully remove the salmon fillets and drain on sheets of kitchen paper.
5. To finish the salmon, place a pan over a medium-high heat and add a large knob of butter to the pan. Once the butter is melted and just starting to colour, add the salmon fillets to the pan and cook for 30 seconds or so on each side, basting with butter as you go. Finish with a pinch of salt and pepper.
6. (This method will give you absolutely delicious salmon but the butter does knock what would be an otherwise very healthy meal. To lessen the guilt, simply poach the fish for a minute longer and forgo the butter. The butter IS good though.)
7. Add the salmon to plates with a quarter of the strawberry salsa and serve immediately with ½ a grilled lemon.