Slow-Roasted Lapsang Salmon With Spring Vegetables
Lapsang, a black tea from China, may taste strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer salmon to a platter, breaking into large pieces, then scatter salad over.
