Method

Serves 4

Place tea leaves in a small bowl, cover with boiling water. Cover and leave to steep for 3 minutes. Strain and discard tea leaves. Add honey to the tea and stir to dissolve.

Cut salmon into 4 even portions and place in a shallow glass or ceramic dish. Pour over the honey tea, cover and leave to marinate in the fridge for at least 1 hour and up to 2 days. The tea flavour grows more pronounced the longer you marinate the fish.

When ready to cook, preheat a grill on high. Line an oven pan with baking paper or spray with cooking spray. Place salmon fillets in the pan skin-side down and grill until golden brown. Turn salmon over and grill for a few minutes more until skin is crisp.
Meanwhile, make the Tea Spice Dust. Grind tea leaves with five spice powder and salt in a mortar and pestle. Once salmon is cooked, sprinkle a little of this ground mixture over each portion of salmon. Serve with Tea Rice.