Instead of using fish stock or broth, why not move beyond the ordinary and try this light cooking method to give your ingredients a refined, subtle and delicious flavor?

Serve the salmon with asparagus spears.

1. infuse equal amount of green tea and chamomile in hot water with some grapefruit zest for 5 minutes: use only 1 tsp. tea to 500 ml (2 cups) water, otherwise the infusion will be too tannic;
2. poach the fish in the infusion for a few minutes or steam it over the infusion; cook just long enough for it to change color, while remaining rare inside;
3. finely chop all the ingredients for the sauce; pour over the fish and serve immediately.