Sesame Salmon with Grapefruit Slaw
By America's Test KitchenPublished on February 21, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 red grapefruit ½ head napa cabbage, sliced thin (5 ½ cups)3 carrots, peeled and shredded3 scallions, sliced thin¼ cup vegetable oil 3 tablespoons rice vinegar 1 jalapeño, halved, seeded, and sliced thin2 tablespoons sesame seeds Salt and pepper 4 (6-ounce) center-cut skin-on salmon fillets, 1 ¼ inches thick
Before You Begin
You can use either white or black sesame seeds or a combination of the two. Shred the carrots on the large holes of a box grater.
Instructions
- Cut away peel and pith from grapefruit and cut into quarters. Slice quarters crosswise into 1/4-inch–thick pieces.
- Combine grapefruit, cabbage, carrots, scallions, oil, vinegar, jalapeño, 1 tablespoon sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl; set aside.
- Season salmon with salt and pepper. Sprinkle flesh sides of fillets evenly with remaining 1 tablespoon sesame seeds. Arrange salmon skin side down in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat from skin renders and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), about 7 minutes longer. Serve salmon with slaw.
Time
30 minutesYield
Serves 4Ingredients
1 red grapefruit
½ head napa cabbage, sliced thin (5 ½ cups)
3 carrots, peeled and shredded
3 scallions, sliced thin
¼ cup vegetable oil
3 tablespoons rice vinegar
1 jalapeño, halved, seeded, and sliced thin
2 tablespoons sesame seeds
Salt and pepper
4 (6-ounce) center-cut skin-on salmon fillets, 1 ¼ inches thick
Ingredients
1 red grapefruit
½ head napa cabbage, sliced thin (5 ½ cups)
3 carrots, peeled and shredded
3 scallions, sliced thin
¼ cup vegetable oil
3 tablespoons rice vinegar
1 jalapeño, halved, seeded, and sliced thin
2 tablespoons sesame seeds
Salt and pepper
4 (6-ounce) center-cut skin-on salmon fillets, 1 ¼ inches thick
Ingredients
1 red grapefruit
½ head napa cabbage, sliced thin (5 ½ cups)
3 carrots, peeled and shredded
3 scallions, sliced thin
¼ cup vegetable oil
3 tablespoons rice vinegar
1 jalapeño, halved, seeded, and sliced thin
2 tablespoons sesame seeds
Salt and pepper
4 (6-ounce) center-cut skin-on salmon fillets, 1 ¼ inches thick
Why This Recipe Works
Starting the salmon in a cold pan allows the fat to render and the skin to crisp.
Before You Begin
You can use either white or black sesame seeds or a combination of the two. Shred the carrots on the large holes of a box grater.
Instructions
- Cut away peel and pith from grapefruit and cut into quarters. Slice quarters crosswise into 1/4-inch–thick pieces.
- Combine grapefruit, cabbage, carrots, scallions, oil, vinegar, jalapeño, 1 tablespoon sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl; set aside.
- Season salmon with salt and pepper. Sprinkle flesh sides of fillets evenly with remaining 1 tablespoon sesame seeds. Arrange salmon skin side down in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat from skin renders and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), about 7 minutes longer. Serve salmon with slaw.
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