Crispy salmon served atop of a charred red cabbage salad. A great weekday meal, bursting with layers of flavors.
Prep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
1 Salmon fillet with skin, sliced lengthwise
4 tbsp Stone ground mustard, or Dijon Yellow mustard can be substituted
2 tbsp Dill, dried Any dried spices can be substituted; herbs de Provence, thyme, rosemary, etc
½ Red cabbage, sliced in half
½ White onion, halved
1 Orange
4 tbsp Roasted red bell peppers
3 tbsp CapersChopped green or black olives can be substituted
2 tbsp Butter
½ Lemon
DIRECTIONS
1Heat a medium skillet to med-hi heat, drizzle tbsp of olive oil into it.
Also, heat a grill pan over med-hi heat.
2Drizzle olive oil over cabbage and onion halves. Place on grill pan and allow to char. About 5 minutes each side.
Roughly chop cabbage and onion. Add to large bowl.
Slice outer skin off orange, and cut away segments, add to cabbage mixture and squeeze remaining juice from orange. Season with salt and pepper.
Add capers, roasted bell peppers and gently stir.
3Meanwhile, slather mustard over salmon pieces, sprinkle dill herb and salt and pepper on top.
Place salmon skin side down in skillet. Allow to fry and crisp, about 5 minutes.
Flip salmon and cook for about 3-5 minutes, until middle is medium-rare.
Add butter to pan and squeezed lemon. Turn off heat.
4Plate warmed cabbage salad with salmon, skin side up, on top. Drizzle with hot lemon-butter.
Enjoy!
Ingredients
1 Salmon fillet with skin, sliced lengthwise
4 tbsp Stone ground mustard, or Dijon Yellow mustard can be substituted
2 tbsp Dill, dried Any dried spices can be substituted; herbs de Provence, thyme, rosemary, etc
½ Red cabbage, sliced in half
½ White onion, halved
1 Orange
4 tbsp Roasted red bell peppers
3 tbsp CapersChopped green or black olives can be substituted
2 tbsp Butter
½ Lemon
Directions
1Heat a medium skillet to med-hi heat, drizzle tbsp of olive oil into it.
Also, heat a grill pan over med-hi heat.
2Drizzle olive oil over cabbage and onion halves. Place on grill pan and allow to char. About 5 minutes each side.
Roughly chop cabbage and onion. Add to large bowl.
Slice outer skin off orange, and cut away segments, add to cabbage mixture and squeeze remaining juice from orange. Season with salt and pepper.
Add capers, roasted bell peppers and gently stir.
3Meanwhile, slather mustard over salmon pieces, sprinkle dill herb and salt and pepper on top.
Place salmon skin side down in skillet. Allow to fry and crisp, about 5 minutes.
Flip salmon and cook for about 3-5 minutes, until middle is medium-rare.
Add butter to pan and squeezed lemon. Turn off heat.
4Plate warmed cabbage salad with salmon, skin side up, on top. Drizzle with hot lemon-butter.
Enjoy!
Crispy skinned salmon with grilled red cabbage
Fish Food