Herb Tea-Poached Ora King Salmon

Serves 4



1 1/2 lbs Ora King Salmon Filet, deboned & Skinned
2 cups Spinach
10 each Chanterelles, cleaned & trimmed (per person)
4 sprigs of Thyme
1 Garlic Glove, minced
1 Shallot, small diced
1 1/2 Chicken Stock or Water
1 Lemon
1 cup Mixed Herbs (Chervil, Parsley, Chives, Tarragon, Mint, Beach Spinach)
pinch of Sea Salt
1 1/4 cup Marcona Almonds, grated on microplane
Herbal Team
1 oz Loose Leaf Chamomile Tea
2 L Filtered Water
1 Lemon, Sliced


Portion the salmon into 4 equal pieces and trim to even the sizes. Heat Filtered water and herbal tea, lemon slices, and any extra herbs you have to just below boiling. Turn off heat and steep for 5 minutes. Turn back on the heat and add the salmon. Poach the salmon for 5-8 minutes, until the fish is tender and cooked through. 
While the fish is cooking, heat a medium frying pan over medium heat. Add oil, thyme, shallot, and garlic and stir for 30 seconds (be careful to not burn). Next, add the trimmed chanterelles develop a little color, add the chicken stock or water.
In the mushroom pan, once chicken stock or water has evaporated, add spinach and wilt. Add a little more chicken stock or water, if needed and check seasoning. 


Place spinach and mushrooms on a plate. Remove salmon and finish with lemon zest, lemon juice and sea salt. Place salmon on spinach and finish with the grated almonds and mixed herb salad.