Green Tea Poached Salmon

Prep Time:  10 minutes   |    Cook Time:  35 minutes   |    Total Time:  45 minutes   |    Servings:  6

Ingredients:

• 3 cups water
• 8 bags  Benner  Green Tea, divided
• 3 teaspoons  Stonemill  Iodized Salt, divided, plus additional to taste
• 2 tablespoons  Simply Nature  Organic Wildflower Honey
• 1 lemon, juiced
• 2 cups  Rice Bowl  Long Grain White Rice
• 1 tablespoon  Simply Nature  Organic Coconut Oil
• 1 onion, diced
• 1 carrot, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 2 teaspoons  Stonemill  Ground Black Pepper, divided, plus additional to taste
• 16 ounces  Sea Queen  Wild Caught Salmon, thawed
• 2 lemons, sliced, divided
• 1 teaspoon  Stonemill  Crushed Red Pepper

Pan Sauce:

• 4 tablespoons  Countryside Creamery  Unsalted Butter, divided
• ½ yellow onion, diced
• 1 clove garlic, minced
• 2 bags  Benner  Green Tea, loose leaves
• 1 cup  Winking Owl  Chardonnay
• 1 tablespoon  Simply Nature  Organic Wildflower Honey
• ¼ cup  Friendly Farms  Heavy Whipping Cream
• 1 green onion, sliced

Directions:

1. For the rice: Bring water, 4 tea bags, 1 teaspoon salt, honey and lemon juice to a boil in a medium saucepan. Stir in rice, return to boiling. Cover and simmer for 15 minutes.
2. Meanwhile, in a large sauté pan, over medium-high heat, melt coconut oil. Add onion, carrot, zucchini and garlic. Season with 1 teaspoon salt and 1 teaspoon pepper; cook for 5 minutes or until onions are translucent.
3. When rice is done, remove tea bags and add rice to sauté pan; toss with vegetables and season to taste with salt and pepper. Reserve.
4. Season salmon with remaining 1 teaspoon salt and 1 teaspoon pepper.
5. In a large sauté pan, over medium heat, simmer 2 inches of water with remaining 4 tea bags, one sliced lemon and crushed red pepper. Add salmon and simmer for 8 minutes, turning halfway.
6. For the pan sauce: In a large sauté pan, over medium-high heat, melt 2 tablespoons butter. Add onion and garlic. Cook for 2 minutes then add tea leaves. Sauté until onion is translucent, about 3 minutes. Add wine and reduce by half, about 5 minutes. Stir in honey, cream and remaining 2 tablespoons butter. Cook for 3 minutes or until thickened. Strain, discard vegetables and leaves, reserving pan sauce.
7. Serve salmon over rice with pan sauce, remaining lemon slices and green onion.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen