Green tea poached salmon atop a salad of napa, daikon, carrots, red onion & sriracha lime dressing
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Prep Time: 10 minutes|Cook time: 23 to 25 minutes|Yield: 4 servings
For the slaw
- 3 tablespoons plain rice wine vinegar
- 2 tablespoons canola oil
- 1 teaspoon honey
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon chili garlic sauce, such as Sriracha (optional)
- 1/4 head napa cabbage, thinly sliced (about 4 cups)
- 1/2 small daikon radish, peeled and sliced into ribbons using a vegetable peeler or shredded using a box grater
- 1 medium carrot (scrubbed well), sliced into ribbons using a vegetable peeler or shredded using a box grater
- 1/4 small red onion, very thinly sliced
For the fish
- 2 cloves garlic, thinly sliced
- One 2-inch piece peeled fresh ginger root, minced (1 tablespoon)
- 2 scallions, thinly sliced on the diagonal, white- and light-green parts kept separate from the dark-green parts
- 5 cups water
- 5 green tea bags
- 2 tablespoons fresh lime juice
- Four 6-ounce center-cut, skin-on salmon fillets
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
For the slaw:
- Whisk together the vinegar, oil, honey, lime juice, salt and the Sriracha, if using, at the bottom of a bowl large enough to hold all the slaw ingredients.
- Add the cabbage, radish, carrot and red onion, which should total 7 to 8 cups of vegetables. Toss to incorporate the dressing. Let the slaw sit while you prepare the salmon.
For the fish:
- Combine the garlic, ginger, the white and light-green scallion parts and water in a large, deep skillet or saute pan. Bring to a boil over high heat, then reduce the heat to low; cook for 10 minutes, then remove from the heat. Add the tea bags and let steep for 5 minutes.
- Discard the tea bags, then add the lime juice and place over low heat.
- Arrange the salmon fillets in the skillet, skin side down. Add water as needed to make sure the fish is completely submerged. Cover and cook for 8 minutes or until the fillets are opaque and firm. Use two spatulas to gently transfer the fillets to a plate or cutting board; discard the skin.
- Season the salmon with the salt and few grinds of pepper. Serve warm or chilled over a mound of the slaw, garnished with the sliced scallion greens.
MAKE AHEAD: The salmon can be poached, cooled and refrigerated in an airtight container up to 2 days in advance.
Nutrition Facts: Calories: 340, Carbs: 9g, Protein: 35g Fat: 18g, Sat. fat: 2g, Cholesterol: 95mg, Sodium: 220mg, Fiber: 3g