Tea-poached side of salmon

Method

1. Boil 4 litres water, pour over the tea, sugar and lemon slices, then set aside to cool completely. Strain though a fine sieve and discard the tea leaves and lemon.
2. Pour the cooled liquid into a fish kettle or deep roasting tin big enough to hold the salmon. Place on the hob, across two rings. Bring to the boil, then lower in the salmon, skin-side down. (If the fillet isn’t fully covered, top up with boiling water.) Simmer for 1 minute, then remove the kettle or roasting tin from the heat and set aside to cool completely.
3. Carefully remove the salmon onto a large sheet of baking paper. Fold the paper over the salmon and use it as a support to turn the fillet over carefully. Peel away and discard the skin. Using a sharp knife, scrape away and discard any brown-grey flesh. Serve the salmon with lemon wedges and the cucumber and radish slaw.
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