Salmon, Watercress And Sencha Soup – a delicious recipe with sencha, water, salmon filets, olive oil, White pepper, steamed rice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Brew sencha in hot (170u00b0 F) spring water for about 2 minutes. Decant immediately after it has been brewed; set aside.
2
2. Lightly brush the filets with olive oil and sprinkle a pinch of white pepper on each side.
3
3. Grill or broil salmon about 4 minutes on each side, depending on size. The filets should flake easily with a fork when they are done.
4
4. Gently remove skin and bones, and shred the filets with a fork.
5
5. Place rice in four deep bowls, arranging fish atop rice. Sprinkle with watercress. Pour hot brewed sencha into bowls until rice is nearly submerged.
6
6. In a small bowl, dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
7
7. Serve immediately.
803
kcal
Calories
12
g
Fat
146
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 rounded teaspoons sencha (tea) leaves, 16 ounces spring water, 2 large salmon filets, about 3/4-inch thick, 1 tablespoon (extra-virgin) olive oil, and more.
Yes, Salmon, Watercress And Sencha Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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