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Green Tea Poached Salmon Recipe

A delicious green-tea marinade gives salmon a fat-burning boost.
Green Tea Poached Salmon Recipe

A delectable green-tea marinade gives salmon unique flavor and a fat-burning boost. Chef Jason Lawless of New York City’s White Street demonstrates how to make this recipe from the new Zero Belly Cookbook.

Wild salmon is one of our favorite nutrition powerhouses. And the flavorful marinade, made with antioxidant-rich green tea, gives this poached fish a unique flavor and can help rev up your metabolism. Chef Jason Lawless, of Parizade in Durham, NC, and formerly of New York City’s White Street, demonstrates how to make this recipe from the new Zero Belly Cookbook.


Makes 4 servings

Poaching Liquid
2 qt water
5 tbsp loose green tea, or 5 green tea bags
1 2-inch piece of fresh ginger, peeled and sliced thin
3 tbsp low-sodium tamari
Juice of 2 limes
Zest of 1 orange
¼ cup raw Manuka honey
Salt and freshly ground
black pepper to taste

Salmon & Bok Choy
4 5-oz portions of wild salmon
Salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
1 lb bok choy, cored and sliced lengthwise
1 tbsp water
3 tbsp Zero Belly Sofrito (see recipe below)
1 large orange

How to Make It

1. To prepare the poaching liquid, bring the water to a simmer in a large pot. Add the green tea, ginger, tamari, lime juice, orange zest, and honey. Do not let the poaching liquid come to a boil. Let the tea steep for 10 minutes.

2. While the poaching liquid simmers, season the fish with salt and pepper, and set aside.

3. Once the broth has simmered for 10 minutes, turn off the heat. Season the liquid with salt and pepper to taste; it should be very flavorful.

4. Place the salmon in the pot and allow to poach in the hot liquid, off the heat, for 7 to 8 minutes.

5. While the salmon is poaching, heat a large sauté pan over medium heat. Add the olive oil and the bok choy to the pan. Add a tablespoon of water to the pan to help the leafy greens steam.

6. Add the sofrito to the pan. Cook the bok choy until tender—4 to 5 minutes total, turning every 1 or 2 minutes.

7. Divide the bok choy among four plates. Use a slotted spoon to carefully lift the salmon out of the poaching liquid. Place on top of the bok choy. Squeeze the juice of one orange on top of all four fillets. Serve immediately.

Nutrition: 413 calories / 16 g fat / 34 g carb / 4 g fiber / 34 g protein

Sofrito Recipe

This bold-flavored sauce can amp up a variety of foods while blasting belly fat.

Sofrito is a base sauce used in Spanish, Portuguese, and Latin American cooking. Preparations may vary, but it typically
consists of aromatic ingredients cut into small pieces and sautéed in oil. This version uses ginger, a hot chili pepper, and
extra-virgin olive oil—ingredients proven to target belly fat. You’ll use this simple sauce as a base for many recipes in the
cookbook. Consider it extra-virgin olive oil with a Zero Belly kick!


Yields 1 cup

1 serrano chili
⅓ cup coarsely chopped shallots (about 2 large or 3 small)
⅓ cup coarsely chopped fresh ginger
½ cup extra-virgin olive oil

How to Make It

1. Take the stem off of the chili and cut the chili in half. Take the seeds out and slice thin. Place the chili, shallots, and ginger in the bowl of a food processor and chop until finely minced.

2. Heat the oil in a saucepan over medium heat and add the shallots, ginger, and chilies.

3. Reduce the heat to low and cook until the shallots and aromatics are very soft, about 8 minutes.

4. Remove from the heat and cool.

5. Store in a glass jar in the fridge for up to 1 week.

Nutrition (Per Tbsp): 63 calories / 7 g fat / 1 g carb / 0 g fiber / 0 g protein

Eat This! Tip:

Sofrito may congeal slightly in the fridge. For recipes that call for removing oil first, heat the jar (metal lid
removed) in the microwave for 30 seconds.

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