Charred Chilli Salmon With Cabbage Salad Recipes

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SALMON SALAD ON CHARRED FLATBREAD



Salmon Salad on Charred Flatbread image

Provided by Marcus Samuelsson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 26

2 tablespoons kosher salt
Juice from 2 limes
2 tablespoons sugar
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1 jalapeño, thinly sliced
2 to 4 ounces salmon fillet
Handful dill stems
1 tablespoon miso
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon honey
Juice of 1 lime
2 tablespoons chopped fresh herbs, such as dill, parsley or mint
1 teaspoon ground cumin
1 tablespoon berbere spice
2 tomatoes, cut into 6 wedges each
1/2 cucumber, peeled, chopped
1 avocado, roughly chopped
1 teaspoon kosher salt
Juice from 1 lime
1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives
Chive blossoms, for the salad and for topping
2 pieces pita bread
1 lemon, cut in wedges

Steps:

  • For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
  • For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
  • For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
  • Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
  • For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
  • Char the bread and lemon wedges in a pan.
  • To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD



Crispy-Skin Salmon Provencal with Charred Red Cabbage Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

4 tablespoons Dijon mustard
Four 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
4 teaspoons dried herbes de Provence
1 tablespoon olive oil
2 tablespoons unsalted butter
Juice of 1/2 lemon
Charred Red Cabbage Salad, recipe follows
1/4 cup canned crispy fried onions
1/4 head red cabbage, stem intact, cut into thick slices
1/2 yellow onion, peeled, root end intact, cut into wedges
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup your favorite olives, pitted and halved
1 jarred roasted red pepper, julienned
1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
1/2 lemon, juiced

Steps:

  • Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
  • Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
  • Preheat the grill or a grill pan for cooking at high heat.
  • Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

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