Savory Matcha Dish Recipes
You know those blog posts that tell you their whole life story, then discuss the entire process in unnecessary detail. Yeah, we aren’t going to do that. There is no need to make you scroll past all of that to get to what you really wanted anyway which is just the dang recipe. So, here you have it. Below you will find a few recipes you can make at home using our versatile Everyday Matcha Green Tea Powder.
Matcha-Poached Salmon with Toasted Ginger Panko
- 4 cups water
- 3 tbsp Everyday Matcha Green Tea Powder
- 1 ¼ tsp. sea salt, divided
- 2 tbsps heavy cream
- 4 (6-oz) salmon fillets
- 1 tbsp grapeseed oil
- 1 tbsp fresh gingerroot
- ¼ cup panko crumbs
- ½ tsp. lime zest
- 1 tbsp mayonnaise
- 4 lime wedges
Poaching the Salmon
In a large sauté pan, bring the water to a simmer and gradually whisk in the Everyday Matcha Green Tea Powder as well as 1 tsp. sea salt. Then add the heavy cream. At this point, you’ll want to turn the heat to low and let the mixture reduce to 180 degrees before sliding in the fillets.
Once your below 180 degrees, it is time to carefully place your salmon fillets into the liquid with the skin sides up. You’ll then turn off the heat. Let the fillets poach for about 10 minutes. If you have thicker fillets (we’re still talking about the salmon), this may take a bit longer.
You know the salmon is done when it can easily flake apart and the inside is still slightly translucent.
Preparing the Crumb
Add some grapeseed oil to a small skillet and turn the heat to medium. Add the ginger (not to be confused with your pale neighbor friend), immediately after so it can warm up with the oil. Consistently stir to avoid burning. The house should be smelling pretty gingery now.
Now it’s time to turn the heat up, to medium-high to be exact, and then immediately add your panko crumbs. You’ll want to toss the crumbs like a profesh sauté chef until they are toasted just right. Once you remove the pan from the heat you’ll want to mix in your previously grated lime zest.
Putting it all Together
Place each of your fillets skin down and sprinkle on the remaining salt preferably just like Salt Bae (post pics). Now every so lightly brush on the mayo as not to destroy your perfectly good looking fillets. Then you’ll sprinkle on the toasted crumb mixture evenly across the fillets garnishing with a slight sprinkle of matcha and a lime wedge. Enjoy!
Matcha & Pistachio Crusted Halibut
- 4 – 6oz skinless Pacific Halibut Fillets
- 1/2 cup raw unsalted pistachios
- 2 tsp. Everyday Matcha Green Tea Powder
- 2 tbsps breadcrumbs
- 1 lime of lime zest
- 1/4 tsp. sugar
- 1 1/2 tbsp melted butter, unsalted
- Sea salt & freshly ground peppercorn
Preparation & Baking
Start by preheating the oven to 400 degrees (F). Spread pistachios on a baking sheet and toast until lightly roasted brown, which can take anywhere from 2 to 3 minutes.
Once your pistachios are cooled (no burned fingers on my watch), grind them up in a food processor with the Everyday Matcha Powder and the sugar. We are looking for a coarse grind here, because you still need to add the breadcrumbs, the melted butter and the zest of lemon. Pulse for a few more seconds. We don’t want it all pasty, just enough until its all combined. Go on, give it a taste. If the topping needs a little something, now is a great time to add a little of that sea salt to give it a pop.
Season your fillets with the sea salt and fresh ground pepper to your tastes. Place the fillets on a buttered baking sheet (use parchment for easy clean up and removal). Spread an even layer of the pistachio topping over each fillet.
Place in the oven for roughly 9 to 10 minutes. Your looking for an opaque center for perfectly cooked fish. Dig in!
Check out our blog for other great matcha recipes or to learn more about matcha.