Brew the tea at normal to slightly weak strength, discarding the first 2 infusions. After the 3rd infusion, place the salmon fillets along with several ice cubes in a bowl and pour in the tea (do not pour the tea directly onto the salmon, but rather along the side of the bowl or into an empty space). Pour out the tea after 5 min. and repeat with a fresh infusion.

After the second pour-out, again add the tea and ice cubes. Move the leaves into a frying pan and add a small amount of oil to lubricate the pan. Turn to medium high heat and wait for the leaves to begin to sizzle. Place the salmon filets on top of the heated tea leaves, salt and pepper liberally, and cook to an internal temperature of 125°F, approximately 5 min. on each side.

Brush the excess leaves off of the filets and serve alongside Pu'erh Dante tea.