Season the salmon. Arrange four salmon fillets on a plate. Open two green tea bags and sprinkle the green tea over the salmon. Season the salmon with salt and pepper, ensuring an even coating on all sides.

Pan-fry the salmon. Heat a frying pan over medium heat, adding a small amount of olive oil. Place the salmon in the pan, skin side down. Cook the skin side for a minimum of four minutes, then periodically flip the salmon until all sides achieve a golden brown hue.

Cook the basmati rice. Thoroughly rinse basmati rice until the water runs clear. Add the rinsed rice to a saucepan along with a can of coconut milk, water, and lemon juice. Bring the mixture to a boil, cover the saucepan with a lid, and reduce the heat to the lowest setting. Allow it to cook for 10 minutes before turning off the heat, keeping the lid on.

For the miso dressing. Slice half a red chilli for garnish, reserving the remaining half. Place the reserved chilli half into a blender, along with a thumb-sized piece of peeled ginger, miso paste,  honey, soy sauce, juice from half a lemon, most of a handful of coriander leaves, and a small splash of water. Blend until all the ingredients combine into a smooth liquid. Taste and add more soy sauce if desired.

Cook the vegetables. In a separate saucepan, bring water to a boil and add the mange tout, broccoli, and asparagus. Cook for approximately 3 minutes until the vegetables are tender.

Crisp the salmon. Remove the cooked salmon from the frying pan and carefully peel off the skins. Return the salmon skins to the pan, soft side down, and cook for one minute to crisp them up.

Prepare the rice. Fluff the cooked rice, discard the lemon, and squeeze its contents over the rice.

Serve on 2 platters. Transfer the miso dressing to a large serving platter. Arrange the cooked vegetables on top of the dressing. Transfer the rice to a second platter and place the salmon fillets and crispy salmon skins on top. Garnish with the sliced chilli, coriander leaves, and lime wedges.