Slow Roasted Lapsang Salmon with Spring Vegetables
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
Instructions
Slow-Roasted Lapsang Salmon with Spring Vegetables serves 4 original recipe by Bon Appetit.
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