February Recipe – Tea-Poached Salmon with Asparagus

5 bags Fairtrade Green Tea
4 Salmon Fillets
2 cups boiling water
5 cloves minced garlic
1 tsp. ground ginger
1 tsp. sesame oil
1 tbsp. Fairtrade olive oil
1 tsp. salt/pepper
1/2 Fairtrade lemon
For the Asparagus
400g asparagus, tough ends trimmed and discarded
12 slices prosciutto
1 tbsp Fairtrade olive oil
1 tablespoon water

1. Preheat oven to 400f / 200oC / Gas Mark 6. Steep tea in water for 2-4 minutes, remove bags and add garlic, ginger and sesame oil to tea.
2. In skillet, heat oil and, once hot, add salmon. Place skin-side up and sear for 2-3 minutes. Turn salmon over and add tea mixture. Bring to a boil, reduce heat, cover and poach for 6-9 minutes, until it flakes easily.
3. While salmon is poaching, wrap two asparagus spears with a slice of prosciutto. Place wrapped spears on a baking sheet, drizzle asparagus with olive oil (Tips and ends, avoiding prosciutto) and roast for 8-10 minutes, until prosciutto is crispy.
4. Plate salmon and squeeze over lemon juice, season to preference and serve with the asparagus and some rice if desired.