Salmon, Watercress And Sencha Soup

• 2 1/2 rounded teaspoons sencha (tea) leaves
• 16 ounces spring water
• 2 large salmon filets, about 3/4-inch thick
• 1 tablespoon (extra-virgin) olive oil
• White pepper to taste
• 4 cups steamed rice, cooled
• 1/2 cup chopped watercress
• 1 sheet toasted Nori seaweed, cut into thin strips

1. 1. Brew sencha in hot (170u0b0 F) spring water for about 2 minutes. Decant immediately after it has been brewed; set aside.
2. 2. Lightly brush the filets with olive oil and sprinkle a pinch of white pepper on each side.
3. 3. Grill or broil salmon about 4 minutes on each side, depending on size. The filets should flake easily with a fork when they are done.
4. 4. Gently remove skin and bones, and shred the filets with a fork.
5. 5. Place rice in four deep bowls, arranging fish atop rice. Sprinkle with watercress. Pour hot brewed sencha into bowls until rice is nearly submerged.
6. 6. In a small bowl, dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
7. 7. Serve immediately.

sencha, water, salmon filets, olive oil, white pepper, steamed rice, watercress

Taken from www.epicurious.com/recipes/member/views/salmon-watercress-and-sencha-soup-50073676 (may not work)