ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there's also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.
Provided by Sara Dickerman
Categories HarperCollins Dinner Fish Salmon Grapefruit Salad Quick and Healthy Healthy Winter Avocado Cabbage Wheat/Gluten-Free
Yield 4 servings and 1 lunch the next day
Number Of Ingredients 9
Steps:
- Combine the grapefruit juice and shallot in a small bowl; set aside.
- Score the skin side of the salmon and season all over with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
- In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
PERFECTLY COOKED SALMON WITH 2 FRUIT SLAW
Make and share this Perfectly Cooked Salmon With 2 Fruit Slaw recipe from Food.com.
Provided by Dan Churchill
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
- Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
- In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
- Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
- To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.
Nutrition Facts : Calories 873, Fat 58.2, SaturatedFat 17.6, Cholesterol 94.2, Sodium 526.5, Carbohydrate 41.6, Fiber 10.7, Sugar 20.2, Protein 53.8
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