Green Tea Poached Salmon with Buckwheat and Lemon Basil Oil

Looking for a light, flavorful and healthy option to satisfy your pregnant appetite? Loaded with DHA, magnesium and fiber, this salmon dish is the perfect nutritious meal for the expectant mama. 

Ingredients:

• 2 tablespoons of loose-leaf green tea or 3 green tea bags
• 4 slices of fresh ginger
• 1 tablespoon of whole black peppercorns
• 1 cup of kasha buckwheat
• ½ cup of fresh basil
• Juice of ½ of a lemon
• 1 garlic clove
• 1/3 cup of extra virgin olive oil
• ¼ teaspoon of salt
• 1 pound of wild salmon filet, sliced into quarters
• 1 fennel (anise) bulb, thinly sliced
• 1 green onion, thinly sliced
• Lemon wedges

Directions:

1. Bring 5 cups of water to a boil in a large saucepan. Place green tea, ginger and peppercorns in the pan, turn off heat and let steep for 10 minutes.
2. In a medium saucepan, bring 6 cups of water to a boil. Add buckwheat and reduce heat to a simmer for 5 minutes or until tender. Drain and set aside.
3. Mix basil, garlic, olive oil, lemon juice and salt in a blender or food processor until well mixed.
4. Use a slotted spoon to remove solids from tea pan. Place salmon in tea broth and bring to a slight simmer. Cook for 8 minutes or until salmon is opaque and flaky. Adjust heat as needed.
5. Break up salmon with a fork once cooked and toss with fennel, buckwheat and green onion in a large bowl. 
6. Divide among plates and drizzle with basil dressing.
7. Serve with lemon wedges and enjoy!

Recipe transcribed from: fitPREGNANCY