Tea-smoked salmon and asparagus salad

Method 

1. Mix together the lemon juice, sesame oil, soy sauce and honey. 
2. Place in a container with the salmon and marinate for 1-2 hours. 
3. Place a wire rack inside a large roasting dish and put the tea leaves in the center of the dish. 
4. Place the salmon on the rack and wrap the tray tightly in tin foil. 
5. Place roasting dish on a small element on a stove with the center (with tea leaves) directly in the middle of the heat. 
6. Turn the heat onto low and cook for 20 minutes. The tea leaves will smoulder and smoke the salmon while the heat cooks it. 
7. Turn the heat off and leave for a further 5 minutes before removing tin foil and salmon. 
8. Place salmon in a sealed container and refrigerate until cold. 
9. Meanwhile place the red onion and vinegar in a bowl and allow to marinate for at least 30 minutes, or overnight. Drain (reserve 2 Tbsp vinegar) before serving. 
10. Blanch the asparagus in a pot of boiling water for 2 minutes, then remove from pot and put into a bowl of cold water to cool quickly before draining. 
11. To serve, mix the marinated onion with 2 Tbsp vinegar, cooked asparagus, watercress, basil, tomatoes and avocado.  
12. Place salad on a large serving plate. 
13. Break apart the salmon and place on top of the salad.  

Tips: 

For a (much) easier version of this salad, simply purchase some hot smoked salmon and by-pass that stage of the recipe.