Serves: 4

Ingredients:

2 limes, halved, divided

4 tbsp. raw honey, divided

1 4-inch piece fresh ginger, peeled and chopped

6 green tea bags

4 6-oz wild caught salmon fillets, skin and bones removed

1 tsp. sea salt

1 tsp. whole black peppercorns

Fresh ground black pepper to taste

Instructions:

Put 6 cups water into a pot with a lid. Add 3 lime halves(squeezing juice into water before adding), 3 tbsp. honey, ginger, salt and peppercorns and bring to a boil over medium to high heat. Reduce to a simmer, cover and cook for 10 minutes to infuse water with flavor. Remove ½ cup of liquid and put aside.

Next remove pot from heat and add the tea, allowing to steep for 3 to 5 minutes. Remove tea and place pot over heat again at the lowest heat setting before carefully sliding salmon into water. Cover and poach until fish is just cooked through and firm to touch, about 6-7 minutes.

Meanwhile in a small pot, simmer reserved ½ cup liquid along with juice and zest of remaining lime half and remaining 1 tbsp. honey until liquid reduces by two thirds and thickens about 7-10 minutes. Next Remove salmon with a slotted spoon and plate. Drizzle prepared sauce and season with pepper and salt to taste.

* Try prepared salmon cold the next day, alone or even with a salad for a completely different taste

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