- Recipes
- Poached Salmon Fillet with Lemongrass
Ingredients
- 1 large salmon fillet
- 1 white tea bag
- 1 lemongrass stick , bashed with wooden spoon to release oils and flavours
- 1 tsp Thai basil
- 1 small purple sprouting broccoli
Method
Step 1
Boil the kettle and add 200ml hot water to the tea bag. Leave it to infuse for 5 minutes then remove the bag to prevent the broth becoming too bitter.
Step 2
Simmer the broth over the heat with a lemongrass stick and the Thai basil for 10 minutes.
Step 3
Add the purple sprouting broccoli and salmon and poach for a further 5 minutes.
Step 4
Take it off the heat and allow to stand for 2 minutes before serving. Do not throw the broth away or serve dry as this is where all the goodness is.
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