1. In a large pot, bring water just to a simmer over high heat. Remove fromheat and add tea, zest of 1 tangerine, ginger, and peppercorns. Let steepfor 10 minutes, then remove tea bags and discard.
2. Place salmon in tea broth and bring to a very slight simmer overmedium-high heat. Adjust heat as needed during cooking to maintain only a mild simmer. Cook for about 6 to 8 minutes, or until salmon is opaque and flaky. Liquid should just cover the fish; if it does not, turn the fish after 4 minutes to cook through.
3. While salmon cooks, heat sesame oil in a large nonstick skillet over medium heat. Place 1 package spinach, garlic, and lemon zest in the skillet, tossing to coat with oil. Cook until spinach is just wilted, about 1 to 2 minutes. Transfer to a bowl and cook second package just until wilted. Add to the bowl and toss to mix completely.
4. To serve, divide spinach among 4 plates. Top with salmon and garnish fish with remaining tangerine zest, salt, and pepper. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2011