Line a wok with foil and add tea leaves, oregano, rice, cumin, cardamom, coriander, and garlic.
Cover and heat until smoking, then smoke for 5 minutes.
Place the salmon in a steamer inside the wok and smoke covered for 8 minutes.
Fry the salmon and chopped lemon in olive oil for 2 minutes per side.
Add 25g butter to the pan and stir until melted.
Wilt the spinach with water, nutmeg, and lemon in a pan for 2 minutes and drain.
Boil carrots with 30g butter, sugar, and fish stock for 8 minutes until glazed.
Sauté the onion and pepper in olive oil until soft.
Add milk and garlic, boil for 6 minutes, then blend until smooth.
Serve the salmon over spinach and carrots with the coulis and lemon butter.