Green Tea Marinated Salmon with Asian Slaw

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  • Yield: Serves four 1x


For the salmon:

  • 4, 6 ounce filets of salmon (or 1 ½ lbs)
  • 6 Lipton® Green Tea bags
  • 1 inch piece ginger, grated
  • 2 cloves garlic, grated
  • 2 tablespoons white miso
  • 2 tablespoons rice wine
  • Optional: Toasted sesame seeds or Gomasio for garnish

For the slaw:

  • 1 head napa cabbage, shredded (about 6 cups)
  • 1 red bell pepper, julienned
  • 1 large carrot, shredded (about 1 cup)
  • ½ large daikon radish, shredded (about 1 ¼ cup)
  • 1 small bunch baby bok choy, shredded
  • 3 scallions, finely sliced
  • 2 tablespoons soy sauce
  • ½ cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Sriracha


For the salmon:

  1. Preheat broiler and line baking sheet with parchment paper.
  2. Bring 2 cups of water to boil in small saucepan. Remove from heat and steep tea bags for 10 minutes. Discard tea bags and let cool to room temperature.
  3. In a small mixing bowl, whisk together ginger, garlic, miso and rice wine until combined. Whisk in green tea.
  4. Pour marinade over salmon filets in a large Ziploc bag. Store in the refrigerator for at least 60 minutes and up to overnight.
  5. Remove salmon from marinade and set marinade aside. Place salmon skin side down onto parchment-lined baking sheet. Spoon some marinade over salmon and broil for six minutes or until edges are browned. Spoon additional marinade over top and broil for another two minutes or until salmon is browned and medium-rare.
  6. Serve on top of slaw and garnish with toasted sesame seeds or gomasio.

For the slaw:

  1. Combine cabbage, pepper, carrot, radish, bok choy and scallions in a large bowl.
  2. In a small bowl, whisk soy sauce, rice vinegar, toasted sesame oil and Sriracha until combined.
  3. Add dressing to the large bowl and toss well to combine.