Place the sencha leaves in a pan with the water and steep for 5 minutes. Strain the tea of leaves and return to the pan. Place the salmon fillets into pan, making sure they are completely covered in tea and over a moderate heat to bring the tea back to boil. As soon as the tea starts to boil, turn off the heat and cover the pan. Leave the salmon to sit in the water for approx 1 hour.
Place the coriander, parsley, tea oil, green tea, lime, anchovies, lime juice, anchovy fillet and black pepper in the food processor and process until smooth.
Strain the salmon and serve with the salsa on top and accompanying steamed bok choy.
Note: Sencha is loose leaf Japanese green tea with a stronger flavour than Chinese green teas. It can be purchased from most Asian grocers.