Slow-Roasted Lapsang Salmon with Spring Vegetables

healthyish tea salmon sugar snap pea ginger garlic vinegar pea shoot mint radish

Andy Baraghani

4 servings

Source

Ingredients

3 tablespoons (about 6 tea bags) plus ½ teaspoon lapsang tea

1¼ pounds center-cut skinless, boneless salmon fillet

Kosher salt

6 tablespoons olive oil, divided

2 cups sugar snap peas (about 8 ounces), trimmed, thinly sliced on a bias

1 ½-inch piece ginger, peeled, finely grated

1 garlic clove, finely grated

2 tablespoons Champagne or white wine vinegar

Freshly ground black pepper

1 cup pea shoots (tendrils) or trimmed watercress

½ cup mint leaves, torn

1 small watermelon radish, thinly sliced on a mandoline

Method

Combine 3 Tbsp. tea and 1¼ cups boiling water in a small bowl. Let steep 3 minutes; strain through a fine-mesh sieve into another small bowl, discarding solids. Combine tea and salmon in a large resealable plastic bag. Chill at least 2 hours or preferably overnight.

Preheat oven to 300°. Remove salmon from marinade and pat dry. Transfer salmon to a parchment-lined rimmed baking sheet; season with salt. Pour 3 Tbsp. oil over salmon and sprinkle with remaining ½ tsp. tea. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 20–30 minutes for medium-rare.

Meanwhile, bring a small pot of heavily salted water a boil. Add sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice bath; drain and pat dry.

Mix ginger, garlic, and vinegar in a large bowl. Season with salt and a generous amount of pepper; let sit 5 minutes before whisking in remaining 3 Tbsp. oil. Add snap peas, pea shoots, mint, and radish; toss until coated. Taste and adjust seasoning.

Transfer salmon to a platter, breaking into large pieces, then scatter salad over.