Cruise PV Tea-soaked Salmon with Greens

This is a Dukanised version of an original recipe by Waitrose that used Salmon, and Pak Choi:
Tea-soaked Salmon with Pak Choi recipe - Waitrose.com

Serves 2

• 200 ml strong tea made with 2 tea bags steeped for 5+ minutes
• piece of fresh ginger, grated
• Clove of garlic, crushed
• 2 tb soy sauce
• 2 ts Splenda
• 2 salmon fillets
• 150 gr peeled prawns
• 3 celery sticks
• 500gr (2 'heads') winter / Spring Greens

Mix the cooled tea, soy sauce, ginger, garlic and splenda. Marinate the salmon (in thick slices) and prawns (you cam leave out the prawns, I had to pad out two tiny salmon fillets) for at least 4 hours.

Take the fish out of the marinade and leave to drain a bit (keep the marinade).
Finely shred the greens and chop the celery. In a non-stick pan, dry-fry the celery, add the greens until a bit wilted, add the marinade and simmer a few minutes to cook the thicker parts of the vegetables. Arrange on two plates.
Wipe out and reheat the same pan, quickly fry the fish until the salmon is cooked. Serve on top of the greens.

For conso it's nice to have it with brown rice.

I like the sound of that one.