Tea soaked Salmon with Pak Choi
For 2
1 Assam tea bag
3cm piece fresh ginger, peeled and grated
1 garlic clove, crushed
2 tbsp sweet soy sauce
1/2 tsbp clear honey
2 salmon fillets
1/2 tbsp sesame oil
1/2 tbsp olive oil
100g green pak choi, halved lengthways
Place the tea bag in a jug and pour over 100ml of boiling water. Leave to infuse for 5 minutes, then remove the bag. Stir in the ginger, garlic, soy sauce and honey. Leave to cool.
Place the salmon fillets in a non-metallic shallow dish and pour the tea mixture over them. Cover and leave in the fridge, either overnight or for at least 4 hours, turning occasionally.
Remove the salmon from the marinade and pat dry. Keep the marinade. Heat the sesame oil and olive oil in a large frying pan. Add the salmon, skin side down and cook for about 3 minutes on each side, until cooked to your satisfaction. Remove the salmon and cover with a plate or foil - it will continue to cook in its own steam.
Add the pak choi to the pan and stir fry over a high heat until just beginning to wilt. Pour in half the marinade and bring to the boil, then leave to bubble for 3-4 minutes until most of the
liquid has evaporated and the pak choi is tender.