Rooibos-poached salmon recipe Posted on 5 June 2011 Rooibos is a great addition to poaching stock for chicken or fish: it adds a subtle, sweet flavour to the meat. This salmon poached in rooibos is absolutely sublime. It doesn’t sound as complicated as you might think – in fact it’s really easy. This is one of the dishes I learned to make on a rooibos cooking course weekend at Bushmans Kloof in the Cederberg with executive chef Floris Smith. Serves 4 You’ll need: 800 ml water 10 rooibos tea bags 1 finger of fresh ginger, peeled and cut into julienne strips 1 garlic clove, peeled and crushed 5 ml white peppercorns 5 ml coriander seeds, toasted 2 bay leaves 80 ml lemon juice 1 vanilla pod, sliced lengthways, with seeds removed 1 fresh red chilli, with seeds removed 720 g salmon, cut into 180 g portions In a saucepan, mix the water, tea bags, ginger, garlic, peppercorns, coriander, bay leaves, vanilla, chilli and lemon juice with a generous pinch of salt. Bring the mixture to the boil, turn down the heat and infuse for three to five minutes. Strain the liquid back into the saucepan through a fine-mesh strainer. Put the salmon fillets into the simmering rooibos liquid and cook for five to seven minutes until medium rare (salmon should still be pink inside). Remove the fish from the liquid and serve with mashed potato, steamed vegetables and a drizzle of basil pesto. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more
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