Crispy Skin Salmon Provencal With Charred Red Cabbage Salad Food

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

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

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.

CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE

Crisp Salmon with Braised Red Cabbage and Mustard Sauce image

Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1/3 cup finely chopped onion
1/2 pound red cabbage (about 1/2 small head), thinly sliced (about 4 cups)
3/4 teaspoon coarse salt
3 tablespoons balsamic vinegar
Vegetable-oil cooking spray
4 salmon fillets, with skin (5 ounces each)
Freshly ground black pepper
2 teaspoons Dijon mustard

Steps:

Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.

Nutrition Facts : Calories 243 g, Cholesterol 78 g, Fat 11 g, Fiber 1 g, Protein 29 g, Sodium 457 g

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