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
3
1¼
6
2
1
1
2
1
½
1
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.
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Reviews (3)
Back to TopI can only speak to the salmon portion of this recipe, but it was just stunningly good. I was worried the smoke/tea flavor would be overwhelming, especially with the tea leaves on top during baking, but it was *perfect* after a roughly 8 hour marinade with a generous salting right before cooking. It was easy to do, didn't take long to prepare and works wonderfully as a weeknight dinner or a show-stopper for guests. Highly, highly recommend.
E*star
Washington, DC
8/1/2022
I prepared this tonight, after having marinated the salmon overnight. I must say that i didn't know what to expect, and happily, I was delighted with the results. The tea imparted a smokiness that was nuanced rather than in your face, and the combination of the smoky salmon and the crisp, fresh marinated vegetables was a winner. I did make a few very minor modifications. I added half of a chopped serrano pepper to the vinegarette, to give it a bit of a kick. Because I'm not a huge fan of snap peas, and because I had a bunch of baby bok choy in my fridge from an H-Mart run, I substituted the snap peas with the bok choy. Because of their shape and size, I did NOT add the bak choy to the marinade with the other veggies as one would with snap peas. Instead, I plated them first at the center of a large serving dish, added the salmon pieces next, and the salad mix sprinkled on top, last. While I was hesitant to add 1/2 tsp. of tea on top of the salmon as instructed, it was fine and didn't seem woody or weird. I made this for myself, but it's a dish i would happily serve at a dinner party. It plates up beautifully and artistically. While mine did not resemble the recipe photo, it was quite visually appealing!
Valentina Rossi
Los Angeles, CA
1/29/2022