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Salmon, Peach and Arugula Salad

Tea Poached Salmon, Peach and Arugula Salad

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. 
Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 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


  1. 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.
  2. Meanwhile, in a large bowl, toss together the arugula, sliced fennel, fennel fronds, pine nuts and sliced peaches to form the salad. Set aside.
  3. 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.
  4. 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.