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Step 1
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| Grind tea and ½ tsp salt in a mortar and pestle or spice grinder until very finely ground. Rub over salmon filets then wrap tightly in plastic wrap and chill for at least 2 hours. |
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Step 2
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| In the meantime, place cucumber and onion in a small bowl and toss with remaining tsp of salt and sugar, and let sit for 15 minutes. Then gently squeeze to discard excess liquid and place into separate bowl with dill and rice vinegar. Cover and let chill for at least 1 hour. |
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Step 3
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| Heat a large skillet to medium heat and melt butter. Place salmon skin down and press gently with a spatula for 2 minutes. Then add olive oil and spoon the liquid in the pan over the salmon frequently until the flesh is pink and firm. About 12-14 minutes. |
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Step 4
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| Transfer to a plate with paper towels to drain briefly. Serve salmon over rice with cucumber salad. Bon appétit! |
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