From Cooking with Green Tea by Ying Chang Compestine
35 minutes prep time (+ marinating time) | Serves 6

Ingredients:
2 lb skinless salmon fillets
1/2 c Green Tea-Ginger Sauce, recipe follows
For Smoking
3 large lettuce leaves
1/3 c loose green tea or contents of 6 tea bags
1/2 c uncooked rice
2 Tbsp sugar
1/2 c chopped fresh orange or lemon peel

1. Cut 1-inch-deep diagonal slashes about 2 inches apart on one side of salmon fillets. Place fillets, slashed side down, in a large bowl with Green Tea-Ginger Sauce. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
2. Line bottom of a large pan with foil. Line foil with lettuce leaves. Add green tea, rice, sugar, and orange peel, mixing them together on lettuce. Put a steamer rack in pan and place salmon fillets on it. Cover pan tightly with foil and a lid.
3. Cook over medium heat for 25 to 30 minutes (depending on thickness of fillets), until salmon browns and flakes easily with a fork. Remove from heat before opening. Serve hot.

Green Tea-Ginger Sauce
15 minutes prep time | Makes 1/2 cup

1/4 c brewed green tea
1/8 c finely shredded ginger root
1/8 c rice vinegar
1/2 Tbsp fish sauce
1/2 tsp sesame oil
1 small green onion, green and white parts, minced
2 cloves garlic, minced
1/4 tsp minced red chili pepper, optional

Mix all ingredients in a small container. Use immediately or cover and store in refrigerator for up to 2 weeks.

Per serving:
368 Calories, 32 g Protein, 20 g Carbohydrates, 1 g Fiber, 17 g Total fat (3 g sat, 6 g mono, 6 g poly), 207 mg Sodium, Vitamin B12, Selenium, Vitamin B3 (niacin), B6, Phosphorus, Vitamin B1 (thiamine), Biotin, Pantothenic acid, Vitamin B2 (riboflavin), C, K, Folate, Copper, Magnesium, Manganese, Potassium, Zinc