Name: Slow-Roasted Lapsang Salmon With Spring Vegetables
Yield: 4 servings
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

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Photo by Laura Murray, Styling by Judy Mancini

Lapsang, a black tea from China, may taste strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Recipe notes