Poached Salmon In Laager Rooibos Coconut Sauce

Ingredients

4 fillets Salmon

2 TBSP Oil

2 TBSP Garlic and ginger, grated

1 Lemon grass, finely grated

1 TBSP Honey

1 tsp Curry paste

400g Coconut milk

6 bags Laager Rooibos Tea

1 tsp Soy sauce

GARNISH: Coriander, red chilies, shaved coconut, salt and pepper

Method

1. Lightly season the salmon with salt and pepper, then heat 1 TBSP oil in a non-stick pan over medium heat.
2. Sear salmon (skin side up) for 1 minute, then turn and sear the other side. Set aside in another plate – it should still be raw.
3. Turn the heat down to low, add the rest of the oil and fry the garlic, ginger and lemon grass for 1 minute.
4. Add honey and cook for 20 seconds, then add curry paste, coconut milk and the 6 Laager Rooibos teabags.
5. Simmer for 5 - 7 minutes until the teabags have infused the liquid.
6. Place the salmon back into the sauce and simmer for 4 minutes, or until the salmon is just cooked.
7. Remove the teabags with a slotted spoon and then remove the salmon.
8. Taste the sauce and adjust the seasoning with soy sauce.