6 tablespoons olive oil
1/2 teaspoon cayenne pepper
8 tablespoons Jasmine tea leaves
8 tablespoons soft brown sugar
8 tablespoons long grain rice
4 x 150g (5oz) Salmon fillets
2 spring onions, chopped
1 tablespoon chopped coriander
salt and pepper
Place the squash in a small roasting pan and stir in 2 tablespoons of the oil, the cayenne, salt and a little pepper.
Roast at 220c/425f/Gas mark 7 for 15-20 minutes until golden and tender. Line a wok with a large sheet of foil allowing it to overhang the edges. (you may need to use 2 pieces of foil).
Mix together the tea leaves, sugar and rice, spoon into the wok and place a rack over the top.
Cover with a tight fitting lid and place on a high heat for 6-8 minutes until the mixture begins to smoke vigorously
Lightly season the Salmon fillets, quickly remove the lid and place the fillets, skin side down on the rack.
Cover and cook for 5 minutes. Remove wok from the heat, but leave undisturbed for a further 3 minutes.
Meanwhile, heat the remaining oil with the spring onions, coriander and a little salt for 3 minutes until softened, cool slightly and then puree in a spice grinder until smooth and vivid green.
Divide the squash between plates, top with the sa;mon fillets and serve drizzled with the coriander oil.