Green Tea-Poached Salmon With Napa Cabbage Slaw - Ellie Krieger

Ingredients

• 3 tablespoons plain rice wine vinegar
• 2 tablespoons canola or other neutral oil
• 1 teaspoon honey
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/2 teaspoon chili garlic sauce, such as Sriracha (optional)
• 1/4 head napa cabbage, thinly sliced (about 4 cups)
• 1/2 small daikon radish, peeled and sliced into ribbons using a vegetable peeler or shredded using a box grater
• 1 medium carrot (scrubbed well), sliced into ribbons using a vegetable peeler or shredded using a box grater
• 1/4 small red onion, very thinly sliced
• 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 the 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