Green Tea-Poached Salmon with Asian Slaw 

Recipe Courtesy of Kenny Lin, RDN 

February is American Heart Month, a time for individuals to focus on the importance of cardiovascular health, and it starts with healthy eating! Enjoy this delicious green tea-poached salmon sitting atop a savory salad of napa, daikon, carrots, red onion, and a sriracha lime dressing. Packed with flavor and a vibrant array of colors, this meal is complete with protein, omega-3 fatty acids, and antioxidants, providing several heart-healthy benefits. This “hearty” meal is extremely nutritious and sure to satisfy your taste buds!

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: 4 servings

Ingredients

Asian Slaw

• 3 tablespoons plain rice wine vinegar
• 2 tablespoons canola oil
• 1 teaspoon honey
• 1 tablespoon fresh lime juice
• ¼ teaspoon kosher salt
• ½ teaspoon chili garlic sauce, such as sriracha (optional)
• ¼ head napa cabbage, thinly sliced (about 4 cups)
• ½ small daikon radish, peeled and sliced into ribbons using a vegetable peeler
• 1 medium carrot, sliced into ribbons using a vegetable peeler
• ¼ small red onion, very thinly sliced

Green Tea-Poached Salmon

• 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 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 

Directions

To prepare Asian Slaw:

1. 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.
2. 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.

To prepare Green Tea-Poached Salmon:

1. Combine the garlic, ginger, the white and light-green scallion parts, and water in a large, deep skillet or sauté 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.
2. Discard the tea bags, then add the lime juice and place over low heat.
3. 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.
4. Season the salmon with salt and a 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.

Nutrition Information (per serving)

Calories: 340 | Protein: 35g | Carbohydrate: 9g | Total Fat: 18g | Saturated Fat: 2g | Sodium: 220mg | Fiber: 3g

Kenny is a Registered Dietitian Nutritionist who is passionate about helping individuals reach and maintain an optimal state of health and well-being. His interests include heart health, weight management, nutritional psychology, and sports and performance nutrition. He takes pride in being able to educate and share the importance of healthy dietary and lifestyle practices with his community. He enjoys serving a diverse client population in both the inpatient and outpatient setting, where he currently teaches the CORE4 weight management class.