Hibiscus Tea Poached Salmon with Tzatziki Sauce

Directions

1. 1
   Make the Hibiscus tea.
2. 2
   Place a fillet on individual plates, or all on a platter. Top the fish with 1 tablespoon of Thai Chile Sauce (see recipe.)
3. 3
   Add all ingredients in a 12 inch pan (mine has a 1 1/2" rim.) Bring to a boil, then cover and cook at a simmer for 15 minutes to blend the flavors. Strain out the solids with a solid spoon, or strain; discard.
4. 4
   Serve with a dollop of Herbal Cucumber Tzatziki Sauce.
5. 5
   Bring the liquid to a simmer - add the salmon fillets skin side down - sprinkle a dusting of sea salt on top and cover. Set timer for 6 minutes. Cooking time will depend on the thickness of the fish - I use center-cut.
6. 6
   I like to serve with a Cucumber-Radish Salad (using the Thai Chili Sauce as it's base.)
7. 7
   Use a kitchen thermometer to test doneness - 165 degrees is perfectly cooked. Salmon will continue cooking as it cools. Alternately, flake the side of a fillet - should still be a bit pink inside - do not overcook!
8. 8
   Garnish with lemon slices and mint sprigs or leaves.
9. 9
   Remove the filets carefully to a plate.
10. 10
    Pour a few tablespoons of the cooking broth over the fish and cool.
11. 11
    Remove the skin and place on a plate, cool in the refrigerator.