Green Tea-Poached Salmon With Daikon and Napa Cabbage Slaw 4.000

Deb Lindsey for The Washington Post

Nourish Apr 7, 2016

Here, green tea is the base of an aromatic poaching broth that's seasoned with garlic, ginger, scallion and lime. The fish emerges not tasting of green tea, per se, but with a subtle, yet compelling depth of flavor from all the infused ingredients.

Served hot or chilled over a crisp mound of slaw made of napa cabbage, shredded carrots and daikon radish, dressed in a bright, sweet-tart Asian dressing, this is a satisfying and healthful dish that gives an entirely new meaning to "tea time."

Make Ahead: The salmon can be poached, cooled and refrigerated in an airtight container up to 2 days in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 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

Directions

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.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jane Touzalin.

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