Green Tea–Poached Salmon with Braised Spinach is the new “happy” meal

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
Serves 2


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.