Tea Poached Salmon with Fruit Salsa

Poaching salmon in tea is a great way to boost flavour and appeal without adding any unnecessary fat and salt.

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients
Salsa:
Pineapple, finely diced	1/3 cup (75 mL)
Orange, finely diced	1/3 cup (75 mL)
Red plum, finely diced	1/3 cup (75 mL)
Red onion, finely diced	1/4 cup (50 mL)
Fresh ginger, minced	1/4 tsp (1 mL)
Juice of a lime	1/2 lime
Pinch of chili flakes (or to taste)
Pepper to taste

4 Portions of fresh salmon	6 oz (200 g)
Tea bags of herbal citrus tea (such as Rooibos citrus blend or lemon ginger)	4

Directions

In a small bowl mix together all ingredients for the salsa. This can be made 1 day ahead and kept in the fridge.
In a deep fry pan or pot add enough water to measure 1 inch in depth. Simmer the 4 tea bags until a very strong tea has brewed. About 5-10 minutes. Remove the tea bags.
Place salmon, skin side up, in the pan. Simmer for 15 minutes on medium heat. Turn the fish over and cook for an additional 5 minutes.
Place fish on a plate and top with fruit salsa.