2 tablespoons loose-leaf green tea
4 slices fresh ginger
1 tablespoon whole black peppercorns
1 cup kasha buckwheat (buckwheat kernels that have been roasted)
1∕2 cup fresh basil
Juice of 1∕2 lemon
1 garlic clove
1∕3 cup extra virgin olive oil
1∕4 teaspoon salt
1 pound wild salmon fillet, sliced into quarters
1 fennel bulb, thinly sliced
2 green onions, white and green parts, thinly sliced
1. In a large saucepan, bring 5 cups of water to a boil. Place green tea, ginger and peppercorns in pan, turn off heat and let steep for 10 minutes.
2. Meanwhile, bring 6 cups water to a boil in a medium saucepan. Add buckwheat, reduce heat and simmer for 5 minutes, or until tender. Drain well and set aside. Mix basil, lemon juice, garlic, olive oil and salt in a blender or food processor until well combined.
3. With a slotted spoon, remove as many solids from tea pan as possible. Place salmon in tea broth and bring to a very slight simmer. Cook for 8 minutes, or until salmon is opaque and flaky. Adjust heat as needed during cooking to maintain a mild simmer.
4. Break up salmon with a fork and toss with buckwheat, fennel and green onion in a large bowl. Divide among plates, drizzle with basil dressing and serve with lemon wedges.
Per serving: 531 calories, 27 g fat (4.5 g saturated fat), 61 mg cholesterol, 36 g protein, 38.5 g carbohydrates, 6.5 g fiber, 235 mg sodium