Salmon Poached in Annique Rooibos Tea

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.