Hannaford Fresh │ March/April 2011
A speedy, tasty, healthy, and satisfying meal. Love the vibrant flavor that fresh citrus zests give to dishes.
Green Tea-Tangerine Salmon
2 ½ cups water
2 green tea bags
zest of one tangerine, divided in half
1 T fresh grated ginger
1 ½ t whole peppercorns
2 center-cut salmon portions
1 t sesame oil
5 oz. baby spinach
1 clove garlic, minced
zest of ½ lemon
salt and freshly ground pepper, to taste
In a large pot, bring water just to a simmer over high heat. Remove from heat and add tea, ½ of the tangerine zest, ginger, and peppercorns. Let tea steep for 10 minutes, then remove teabags and discard.
Place salmon in tea broth and bring to a very slight simmer over medium-high heat. Adjust heat as needed during cooking to maintain only a mild simmer. Cook for about 8 minutes, or until salmon is opaque and flaky. If liquid does not cover the fish, turn after 4 minutes.
While salmon cooks, heat sesame oil in a large nonstick skillet over medium heat. Place 1 package spinach, garlic, and lemon zest in the skillet, tossing to coat with oil. Cook until spinach is just wilted, about 2 minutes.
To serve, divide spinach among 2 plates. Top with salmon and garnish fish with remaining tangerine zest, salt, and pepper. Serve immediately.
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