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This Tea Poached Salmon, Peach and Arugula Salad with Ginger Peach Vinaigrette is a light and fresh dinner recipe, perfect for spring or summer dinner parties.
For a time, when I was a kid, my friends and I worked hard to “save the world”, by trying our best to reduce, reuse, recycle and celebrate the beautiful world around us. We made posters to educate people about our favorite animals and spent our Saturdays doing things like picking up trash at our local park. Thinking back, this makes me smile as I think how innocent my friends and I were, and kids are in general, thinking that we, as nine year olds, could “save the world” all on our own.
As an adult, I am still very passionate about preserving the world we live in because being outdoors is my happy place. I love hiking and camping and exploring national parks. I love going on my evening walks and one day, when we get settled into a house, I hope to plant all kinds of fruit trees and try my best to have a small little garden. And it always amazes me how I can write my best and think up my best ideas as I sit on my patio breathing in fresh air and feeling the cool morning air.
So naturally, I’ve always been a big fan of Earth Day/Month. I mean, a day to celebrate this beautiful world around us and to stop and remind ourselves to make Earth a better place, I’m all for it! Whether Earth month reminds you to recycle or inspires you to get outside and be more active, I think that’s great and maybe these little Earth month celebrations will help many transform into a more “green” lifestyle.
To celebrate Earth Day this past weekend, I wanted to spend the weekend outdoors. We went to an outdoor festival and went on a hike at a local park. I also spent a few hours doing some spring cleaning and donated some clothes that I no longer wear and re-purposed some things that, at first glance appeared to be trash, into something new.
I then created this light and fresh Tea Poached Salmon, Peach and Arugula Salad, that we enjoyed al fresco style on our patio as we watched the sunset. It was the perfect Earth Day weekend to say the least!
This Tea Poached Salmon, Peach and Arugula Salad was inspired by the fact that it is already peach season here In Texas! Not only am I excited to see my favorite fruit arriving at Kroger, I was excited to discover the new Honest® Tea Unsweet Peach Ginger Tea while I was picking up all my salad ingredients. I am already a fan of Honest® Teas because their tea is brewed with real tea leaves, comes in a variety of flavors (like Honest® Tea Honey Green Tea and Honest® Tea Half & Half) and comes unsweetened or just a tad sweet. But I especially like Honest® Tea because it is organic and Fair Trade, and their mission is to not only make a product that is real, honest and pure, but to make the earth a better place!
This salad is a great spring time dinner recipe because it is easy to whip up and has layers of fresh, seasonal ingredients. Since the new Honest® Tea Unsweet Peach Ginger Tea has no added sugar, it is a great liquid to poach the salmon in. The poaching process infuses the salmon with flavor and helps to prevent overcooking of the fish as you cook it at a low temperature for just a few minutes.
Not only was this Tea Poached Salmon, Peach and Arugula Salad a great Earth Day meal, I know I will be making it all spring and summer long since it has all the fresh spring flavors that I love and is a delicious meal paired with an ice, cold Honest® Tea!
- For the tea poached salmon:
- 2 cloves garlic
- 1 (2-inch piece) fresh ginger root, peeled
- 2 green onions
- ¼ cup fennel fronds
- 1 cup Honest® Tea Unsweet Peach Ginger Tea
- 2 tablespoons fresh lemon juice
- 4 (6-ounce) skin-on salmon fillets
- ½ teaspoon each sea salt and black pepper
- For the peach and arugula salad:
- 5-6 cups arugula, washed and dried
- 1 small fennel bulb, thinly sliced
- 1/3 cup fennel fronds, chopped
- ¼ cup pine nuts, toasted
- 2 small peaches, pitted and thinly sliced
- For the ginger peach tea vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ cup Honest® Tea Unsweet Peach Ginger Tea
- ¼ teaspoon each sea salt and black pepper
- To prepared the tea poached salmon, combine the garlic, green onions, fennel fronds and tea in a large skillet or sauté pan. Bring to a boil over high heat. Add salmon fillets to the skillet, skin side down. Pour lemon juice over salmon fillets and reduce heat to low. Cover and cook for 5 - 10 minutes or until the fillets are opaque and firm. Using a fish spatula, gently transfer the fillets to a plate or cutting board and remove the skin. Season the salmon with salt and black pepper.
- Meanwhile, in a large bowl, toss together the arugula, sliced fennel, fennel fronds, pine nuts and sliced peaches to form the salad. Set aside.
- To make the vinaigrette, in a small bowl or glass jar, whisk together the oil, vinegar, honey, mustard, ginger peach tea, salt and black pepper, until well combined.
- Drizzle approximately ¼ cup of the vinaigrette over the prepared salad and toss to combine. Serve prepared salad immediately topped with the tea poached salmon.
Be sure and stock up on Honest® Tea while shopping at Kroger and for more ideas on how to celebrate Earth month, including other better for you recipes and creative recycling ideas and crafts, click here.