This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.
Ingredients
For the salmon:
- 6 Lipton® Green Tea bags
- 1 inch piece ginger, grated
- 2 cloves garlic, grated
- 2 tablespoons white miso
- 2 tablespoons rice wine
- 4 6-ounce filets of salmon (or 1½ lbs)
- 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 1¼ 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
Directions
For the salmon:
- Preheat broiler and line baking sheet with parchment paper.
- 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.
- In a small mixing bowl, whisk together ginger, garlic, miso and rice wine until combined. Whisk in green tea.
- Pour marinade over salmon filets in a large Ziploc bag. Store in the refrigerator for at least 60 minutes and up to overnight.
- 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.
- Serve on top of slaw and garnish with toasted sesame seeds or Gomasio.
For the slaw:
- Combine cabbage, pepper, carrot, radish, bok choy and scallions in a large bowl.
- In a small bowl, whisk soy sauce, rice vinegar, toasted sesame oil and Sriracha until combined.
- Add dressing to the large bowl and toss well to combine.
Serves 4.
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Kara Lydon, RDN, LDN, RYT, combines her dietetics profession with her love of yoga and focus on intuitive eating to teach clients to live a holistic, mindful, happy and nourished life. Read Kara’s blog, The Foodie Dietitian, and follow her on Facebook, Twitter, Instagram and Pinterest.