Most abundant in green tea, the amino acid L-theanine helps support a relaxed but alert state of mind, while omega-3 fatty acids EPA and DHA, found in cold-water fish such as salmon, may help keep mood high.
Green Tea–Poached Salmon with Braised Spinach
4 green tea bags (or 4 heaping teaspoons loose green tea)
2 cups boiling water
4 cloves garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons low-sodium tamari
1 teaspoon toasted sesame oil
1 teaspoon arrowroot powder
2 teaspoons water
2 tablespoons olive oil (divided)
2 half-pound salmon steaks
5 cups baby spinach leaves (about 5 ounces)
1 tablespoon black sesame seeds
- Place tea bags or loose tea in a ceramic teapot or glass container and cover with 2 cups boiling water; steep for 4 minutes. Remove tea bags or strain tea leaves and discard. Add garlic, ginger, tamari and sesame oil to tea and set aside. In a small bowl, dissolve arrowroot powder in 2 teaspoons water and set aside.
- In a large skillet, heat 1 tablespoon olive oil. Add salmon to pan and sear for 1–2 minutes, until lightly browned. Turn salmon over and add tea mixture to skillet. Bring to a boil, reduce heat, cover, and poach for 7–10 minutes, until salmon is opaque and flaky.
- While fish is cooking, heat remaining 1 tablespoon olive oil in a medium skillet. Rinse spinach and shake off excess water. Place in skillet, tossing to coat with oil. Cook for 1–2 minutes, until just wilted and bright green.
- Divide spinach between two plates and top with salmon; keep warm. Add arrowroot mixture to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, about 1 minute. Drizzle over salmon and spinach; sprinkle with sesame seeds and serve immediately.