Poached Salmon with Ginger-Lime Sauce
Total Time:
27 min
2 min
25 min
4 servings

This is a favorite of mine... it's packed with great flavors. Serve alone or over a bed of greens. Surprisingly, this pouched salmon is even better served cold or over a bed of mixed greens the next day.

Print Recipe

Save to My Recipe Box

2 limes, halved, divided
4 tbs raw honey, divided
1 5-inch piece fresh ginger, peeled and chopped
1 tsp sea salt
1 tsp whole black peppercorns
6 green tea bags
zest from 1/2 a lime
4 6-oz skinless wild caught salmon fillets
fresh ground pepper, to taste (optional)


1. Put 6 cups water into a pot with a lid. Add 3 lime halves (squeezing juice into the water before adding), 3 tbs honey, ginger, salt, and peppercorns and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook for 10 minutes (infusing water with flavor). Remove 1/2 cup poaching liquid and set aside.
2. Remove pot from heat and add tea, allowing to steep for 3 to 6 minutes. Remove tea and place pot over heat again at the lowest heat setting before carefully sliding salmon into the water. Cover and poach until salmon is just cooked through and firm to the touch, approximately 5 to 7 minutes.
3. Meanwhile, in a small pot, simmer reserved 1/2 cup pouching liquid along with the juice and zest of the remaining lime half and remaining 1 tablespoon honey until liquid reduces by two-thirds and thickens, about 7 to 10 minutes.
4. Carefully remove salmon with a slotted spoon and plate. Drizzle a bit of reduction over each fillet. Season with fresh black pepper (optional).

Suggestion: This is really yummy over a bed of greens!
Not only is it fit, but it's scrumptious too! Enjoy!

Next Recipe