Five Star Foodie's Sockeye Salmon Poached in Blueberry Earl Grey Broth

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Are you just a little bit hungry at the moment? Then visit Five Star Foodie, and you'll be instantly hungry looking at all the delicious recipes and dishes featured on the blog! The author, Natasha, is a professional web developer from Northern Virginia, and has a self-proclaimed passion for fine food. She's always loved the creative process of cooking, and is on an adventure to explore the dishes in some of the best restaurants in the United States and around the world. She brings us her Sockeye Salmon recipe, poached in Blueberry Earl Grey Broth!

Sockeye Salmon Poached in Blueberry Earl Grey Broth

Natasha infused Earl Grey tea together with blueberries, honey, and ginger. The wild salmon fillets, gently poached in this tea broth, absorbed the wonderful tangy and sweet flavors of blueberries and honey and the hints of smokiness of Earl Grey tea. It was excellent accompanied by the soba noodles tossed in sesame oil and soy sauce.

Ingredients:

4 cups water
Earl Grey tea from 3 tea bags
3/4 cup fresh blueberries
1/2 cup honey
1 teaspoon dried ginger
Salt, pepper to taste
2 Sockeye salmon fillets

Soba Noodles, cooked according to instructions
Soy Sauce
Sesame Oil
Black Sesame Seeds
Mint

Directions:

Pour water into a large pot. Empty the tea from the bags and pour into the pot with water. Add blueberries, honey, and ginger. Bring to boil and cook for a few minutes. Take off the heat and blend with immersion blender. Strain and pour back into the pot. Season with salt and pepper to taste. Bring to simmer over medium heat.

Place salmon fillets in the tea broth. Poach for about 5 minutes. Take the salmon from the broth, take the skin off if desired. Reserve the tea broth.

Toss soba noodles with sesame oil and soy sauce to taste (I used about a tablespoon of each per bunch). Sprinkle with black sesame seeds.

To assemble: Place the salmon on the center of the plate. Carefully surround with soba noodles. Pour some of the blueberry Earl Grey broth around. Garnish with a sprig of mint.