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1
TO SMOKE SALMON (if you wish) - in a wok put a tablespoon of tea leaves and wet with 1 or 2 teaspoon of water, heat up and then place a rack in the wok and place salmon fillets on the rack, put a lid on and smoke for about 8 to 10 minutes (should still be slightly pink to the centre).
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2
Preheat oven to 180u00b0C (if using presmoked salmon).
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3
Cut skin a pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shap cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total.
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4
Heat juices, sugar and chilli in a small pan over medium-low heat , without stiring, for 8 minutes until syrupy.
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5
Meanswhile wrap slamon loosely in foil and bake for 10 minutes until pleasantly warm (not necessary if you have freshly smoked your raw salmon).
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6
Remove and discard salmon skin, then divide fillets among plates (we did not remove skins and the taste was great).
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7
Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
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8
Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).
