• 1 bunch celery
  • 1 tablespoon unsalted butter
  • 2 shallots, peeled and minced
  • 2 cups Teavana Tranquil Dream brewed tea (see below for details)
  • 1/2 cup finely diced celery
  • 1 teaspoon sea salt
  • 4 five-ounce filet portions of wild king salmon, skin removed
  • 1/4 cup celery leaves
  • 1 cup chopped bok choy
  • 4 radishes, thinly sliced
  • 1 medium sized yellow beet, very thinly sliced
  • 1 large carrot, thinly cut into rounds


  1. Prepare 3 cups of Teavana Tranquil Dream tea using the Breville the Tea Maker. Drink one and reserve the other 2. It will calm you for the cooking ahead.
    1. To make the Teavana Tranquil Dream tea, use four (4) tsp of tea and 16oz of water. Heat water to 208 degrees F and steep for 6 minutes.
  2. Juice the bunch of celery. The results should be around 1 1/2 cups of celery juice. Set aside.
  3. Place a large skillet over medium heat and add the tablespoon of butter. When the butter has melted, bubbled and frothed add the shallots and the celery and sweat them down for four (4) minutes. Add the celery juice and the tea and bring to a poaching temperature (180F), still over medium heat. Season with half of the sea salt.
  4. Season the salmon with the remaining sea salt and immerse the filets in the poaching liquid. Cook for six (6) minutes and then add the bok choy, the radishes, the beet slices, and the carrot.
  5. Cover and cook for two (2) more minutes until the salmon is just warm through.
  6. Remove from the heat and place each salmon filet in a large bowl and then evenly parse out the vegetables and some of the poaching liquid over each piece of salmon. Eat.