What you need:
- 2 pcs of salmon
- Olive oil
- salt and pepper
- Chilly flakes
- 2 cups orange juice (tropicana)
- 2-3 tbsp lapsang soochong tea leaves
- 1/2 tsp ginger, grated
- 2 heads of bokchoy
- 1/2 cup quinoa, cooked
- 2 tbsp chopped parsley
- 1 orange, sliced thinly
- sesame seeds for garnish
How to make:
- Rub the salmon with olive oil, salt and pepper on all sides and keep aside. Rub some chilly flakes if you like.
- Make the broth by cooking the orange juice, tea leaves and ginger on a low heat till reduced to half. Leave aside to cool. Once cooled, strain the juice. Add a pinch of salt if required.
- Cook the bokchoy gently in a hot pan with some salt and pepper and 2 tbsp water.
- Season the quinoa well and add the chopped parsley.
- Grill the orange slices on a griddle pan or non-stick frying pan till caramelised. Keep aside
- When ready to serve, cook the salmon in a pan with 2 tbsp olive oil. Turn so it's cooked on all sides. Heat up the orange tea sauce.
- To plate, place the bok choy at the bottom then top with some quinoa to make a bed. Add the cooked salmon piece on top and pour the sauce on the side all around or over the salmon. Top with the orange slices and sesame seeds.
Natasha Celmi, a culinary specialist and food entrepreneur.