Ingredients:

350 gm – 800 gm fillet of salmon, skin on and pin boned (at room temperature)

3 cups of strongly brewed annique rooibos tea

1 lemon sliced

¼ cup honey

1 tsp whole peppercorns

1 tbs sea salt flakes

1 ½ tsp dijon mustard

1 tsp honey

¼ cup extra virgin olive oil

2 tbsp good quality white wine vinegar

1 tbsp lemon juice

Directions:

1. Pinch of freshly ground black pepper and sea salt flakes.

2. Brew the tea and then add it to a wide-bottomed pot or pan along with the lemon, honey, salt and peppercorns. Bring to a simmer. Add the salmon – skin side up and poach at a very gentle simmer it for 5 – 8 minutes depending on the size. Flip the salmon about ¾ of the way through the cooking time. at this point you can check if it is cooked through.

3. Remove the cooked salmon with a slotted lifter and allow to drain on kitchen paper.

4. Make the vinaigrette by placing all the ingredients in a jar and shaking vigorously until its thickened and emulsified. Drizzle the dressing over the warm fish and serve with steamed fresh asparagus and green leaves.

Bon Appetit!