* 2 small Salmon fillets with the skin on
* 3 tablespoons Dark soy sauce
* 1 heaped teaspoon of Green tea - I used monkey picked oolong
* 2 teaspoons of Coriander seeds, freshly Ground
* Sea salt and Freshly ground black pepper
* 1 tablespoon Olive oil
* '''Coconut rice'''
* 150g Basmati rice
* 400g tin of Coconut milk
* 1 Preserved lemon cut in half
* '''garnish'''
* 1 chopped Chilli
* Lime quarters
* Finely chopped parsley or coriander

===Method===
* '''Coconut rice'''
* ''aim for twice the amount of liquid to Rice (by volume)''
* Mix the Coconut milk with 200 ml of water and stir well.
* Measure 300 ml from this mixture - Freeze the remains for next time as you will be making this again!
* Rinse the Basmati rice for a few minutes under cold running water
* Add 300 ml of the coconut mixture, the Rice and the Preserved lemon to the pan, bring to the Boil, reduce to a Simmer, cover and cook for 10 minutes without stirring
* After 10 minutes, remove from the heat and discard the Preserved lemon
* '''Green tea Salmon'''
* Heat a Frying pan with 1 teaspoon of Olive oil
* My green Tea leaves were monkey picked oolong which are quite large so I added them to the whole Coriander seeds, Salt and Pepper and Ground them to a powder in my Coffee grinder
* Sprinkle the Ground powder onto a plate
* Remove the Salmon from the Soy Marinade and discard the marinade
* Dredge the Salmon through the rub and ensure it is evenly coated, skin included
* Lay the Salmon fillets, skin side down and Saute for 5 minutes, jiggle the Salmon after a few minutes to ensure it does not stick, but don't be tempted to turn it over yet
* After 5 minutes, Saute the Salmon on the other three sides for about a minute each side
* Carefully remove the Salmon fillets from the pan and place skin side up on a chopping board
* Using a sharp knife, peel the skin from the fillets
* Place the skin back into the pan, soft side down for 1 minute so it can crisp up. Press it into the pas so it makes good contact with the heat.
* Pat the skin with a paper towel to remove any excess oil
* Cut the skin into 2.5 cm slices to arrange over the dish like crisps when served. A Mezzaluna is a great tool to use for this.

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