Tea Poached Salmon with Soba Noodles

Steps

1. Bring a medium pot of salted water to the boil. Bring a half full kettle to the boil. Bring tea, lemon and water to the boil in a small pot on high heat. As soon as it boils, remove from heat and allow to infuse for at least 5 minutes. Strain through a fine sieve and discard tea leaves and lemon.
2. Pat salmon dry, remove any pin bones and season with salt. Place in a small pot and cover with tea liquid, bring back to boil on medium heat, then reduce to a gentle simmer and cook for 5-7 minutes for mediumrare, or until cooked to your liking. Cut asparagus spears into 3 pieces, then in half lengthways.
3. When salmon has 2 minutes cook time remaining, add asparagus and peas and cook for 2 minutes until bright green and tender. Carefully remove salmon, peel away and discard skin. Using a sharp knife, scrape away and discard any brown-grey flesh. Break into bite-sized pieces and season to taste.
4. While salmon cooks, place soba noodles in pot of boiling water and cook for 3–4 minutes, until just tender. Drain well and drizzle with sesame oil to prevent sticking.
5. While noodles cook, peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds), thinly slice radish. Toss together in a small bowl along with mint, vinegar and a drizzle of olive oil and season to taste.
6. To serve, place soba noodles into a bowl, top with tea poached salmon, asparagus, peas and salmon. Pour in about half a cup of tea broth and top with salad and sesame seeds.