Crispy-Skin Salmon With Napa Cabbage

Starting at leafy green end of Napa cabbage, slice about one-third of head crosswise into ½”-thick ribbons. Set darker green pieces aside. Thinly slice remaining pale-green and white parts of cabbage crosswise and transfer to a medium bowl (discard cabbage core).

Smash 5 garlic cloves and discard peel.

Scrape down and around ginger with the curved tip of a spoon to remove skin, then thinly slice ginger crosswise.