Green Tea Salmon Recipe

On a plate place the salmon and empty the contents of the tea bag over and rub into the fish. Place the salmon in a medium/high heat frying pan skin side down with the coconut oil. When golden on all sides it should be cooked through. Discard the skin.
Place the ginger, miso paste, coriander (saving some leaves), lemon juice, tamari, and a splash of water into a blender and blend until smooth.
Place the sugar snap peas, broccoli and asparagus into a pan and cover with boiling water and cook for a few minutes, until tender. Drain the veg and then place back into the pan. Pour over the contents of the blender and coconut milk and stir well on a medium heat.
To serve place the vegetables in a deep bowl and place the salmon on top with some lime wedges and scatter with the chili and remaining coriander leaves.