2 tea bags Dilmah Watte Single Estate – Doombagastalawa Estate Broken Orange Pekoe Special (infused overnight in a small amount of olive oil)
One slice of fresh Atlantic Salmon from the thicker part of the fillet
1 sheet of Nori
Fresh baby Beetroot
Wasabi powder
Castor sugar
Light Soya sauce

Method of Preparation
To make the Soya caramel, heat the castor sugar until it is lightly caramelized, then add the Soya sauce to resemble a honey style consistency.

For the wasabi sauce make a standard beurre blanc using white wine reduction and finish it with chopped hard butter. Then add the wasabi which has been reconstituted with water to form a velvet style slightly green sauce.

Peel and finely slice the baby beetroot and roast in an oven with olive oil. Season and cook until soft.

Pin bone salmon and coat in tea and oil mix, and then roll in nori sheets just before you cook

In a hot pan sear the salmon fillet, avoid burning the nori sheet or overcooking the salmon, normally 1-2 minutes if fish is at room temperature. Remove from pan and place onto a chopping board and slice into 1cm slices and place onto a serving plate. Add 1 slice of beetroot to each piece of salmon and serve. The two dipping sauces can be served directly on top of the salmon or in a separate dish.