Week 6 - Matcha Infused Salmon Fillets

So I don’t eat fish as a general rule, mostly because as a child I thought eating a fish meant also eating worms, and as an adult I can’t quite manage to get past that thought. However my sister in law is a big fan of fish and I thought this recipe sounded interesting.

It was a quick meal to make, and I served it with a side of salad. I wish I had also served it with green beans as well. It was very tangy and flavorful, the matcha flavor added an earthy tone to it. I probably wont make this again for myself, but I might for another fish lover.

Final Rating: 8 / 10

Ingredients

4 cups water
3 tbsp matcha powder
1 ¼ salt
2 tbsp heavy cream
4 6 oz fillets
1 tbsp grapeseed oil
1 tbsp fresh grated ginger
¼ cup panko breadcrumbs
½ tsp lime zest
1 tbsp mayonnaise
1 tbsp fresh chives
4 lime wedges

In a large high sided skillet, add the water and bring to a simmer. Gradually whisk in the matcha powder, followed by 1 tsp salt, followed by the cream. Reduce the heat to low and let the temperature of the liquid sink below 180℉. Slide in the salmon fillets, skin sides up. Turn off the heat. Depending on the thickness, let the fillets poach for 10 minutes.

In a small skillet, add the grapeseed oil. Turn the heat to medium. Add the ginger and stir constantly. Add the crumbs and raise the heat to medium high. Tumble the crumbs while shaking the pan until toasted. Remove the pan from the heat and stir in the lime zest.

Sprinkle the salmon with salt and lightly brush with mayonnaise. Sprinkle on the toasted crumbs in an even blanket on top. Garnish with chives, serve with lime wedges.