2 boneless salmon fillets (about 4 ounces each, 1” thick), skinned
2 tablespoons jasmine loose leaf tea or green tea
coarse salt and freshly ground pepper
pea shoots, to garnish (optional)
Place salmon in a baking dish and sprinkle tea over each fillet. Let stand 15 minutes to reach room temperature.
Meanwhile, bring 6 cups of lightly salted water to a boil. Remove from heat and let cool to 160 degrees fahrenheit. Pour water over fish to cover by 1 inch. Let stand, uncovered for 13-15 minutes, for medium rare. Fish should be slightly rare in the middle. Using a slotted spoon, transfer fillets to a lined plate and pat dry. Garnish with pea shoots and serve immediately with a side of your favorite vegetables.
Cook’s Note: If your fillet is thicker than 1”, add on 3-5 minutes cooking time.