I think that poaching salmon is a really great way to cook this fish because it keeps the flesh ultra moist and if you add aromatics to the broth, it absorbs the flavours. I have done it in a rooibos tea broth with honey, lemon and peppercorns and it was so delicious but I wanted to try a slightly more Asian profile here and used Lapsang Souchong tea as the base. Both tea’s give off a lovely smokey flavour and poaching salmon is as healthy as it gets. Ginger, honey, lemon, and soy add a very subtle flavour to the fish and a dressing made with the same ingredients finishes it off.