Green tea poached salmon, roasted broccoli, tahini lime dressing

Sat, Aug 31, 2013, 01:00

  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Irish


  • Serves 4
  • Tahini lime dressing
  • 1 tbsp toasted sesame oil
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 2 tbsp honey
  • Zest and juice of 1 lime
  • 3 tbsp soy or tamari
  • Big knob ginger peeled and grated
  • 2 cloves garlic, peeled and crushed
  • Salmon and broccoli 2 small heads broccoli
  • 2 tbsp olive oil
  • Salt and pepper
  • 250ml water
  • 3 green tea bags
  • 1 tbsp green peppercorns
  • 120ml mirin or white wine
  • 4 x 200g salmon filets
  • Bunch coriander
  • Sesame seeds (for garnish)


This dressing will be enough to do you a couple of days, but it’s a pain to make in smaller batches, so spoon some on stir fries or anything that needs some oomph. To make the dressing, whisk together the oils, tahini, honey, lime juice and zest, soy, ginger and garlic.

Preheat your oven to 200 degrees/gas 6. Cut the broccoli into florets, rinse them and put into a roasting tin and toss with salt and pepper and two tablespoons of olive oil and roast for 20-30 minutes until slightly charred. Set aside.

Heat the water in a saucepan that is shallow and can hold the four pieces of salmon. Put the tea bags in a cup, add boiling water and let it stew while the 250mls of water is heating up in the saucepan. Add the green tea water (don’t add the tea bags as they are likely to burst) to the saucepan, along with the green peppercorns and mirin. Season the water well with salt. Carefully slide the fish into the water, cover and bring back up to a gentle simmer. Cook for a couple of minutes and then turn the heat off and leave it to sit for seven to 10 minutes. If you like it well done, simmer it for longer. You can always peek into the middle of the fish by gently parting each end of one fillet to see how pink it looks. Give it a light pat dry, put on a plate with broccoli and scatter on seeds. Serve with dipping sauce to share.