Tea-smoked salmon

Step 1

To make the salsa, combine the coriander, onion, capers, oil and lemon juice in a bowl.

Step 2

Line a wok with 4 layers of foil, allowing the edges to overhang. Unless your wok has a lid, you'll need extra foil to lock in the smoke.

Step 3

Spread the tea mixture over the base. Don't spread it too thin or it won't smoke properly. Heat the mixture until it just starts to smoke.

Step 4

Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the salmon for 1-2 minutes each side or until lightly browned.

Step 5

Spray a bamboo steamer with oil. Place salmon in an oiled steamer, or on a wire rack, about 5cm above the tea mixture. There needs to be room for smoke to circulate or the salmon will over-smoke. Cover with foil or a wok lid. Cook, covered, for 7 minutes. Set aside for 5 minutes to rest.

Step 6

Divide the asparagus among serving plates and top with salmon. Top with salsa.