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.
Makes 4 servings
Per serving: Calories 340; Total Fat 18g (Saturated fat 2g); Carbohydrates 9g; Dietary Fiber 3g; Protein 35g; Sodium 220mg; Cholesterol 95mg
*Photo credit: Deb Lindsey www.deblindsey.com
Copyright 2016 Ellie Krieger All rights reserved