Crispy-skin salmon provencal with charred red cabbage salad
Indulge in the flavors of crispy salmon with charred red cabbage salad, a vibrant dish inspired by Provencal cuisine. Savory, crispy, and delightful.
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
Instructions:
- Spread 1 tablespoon of Dijon mustard evenly on the flesh side of each salmon piece, then season with salt, pepper, and 1 teaspoon of herbes de Provence.
- Heat a large nonstick skillet over medium heat and add the olive oil. Place the salmon skin-side down in the skillet and cook until the skin becomes crispy and golden brown, approximately 6 to 7 minutes. Carefully flip the salmon using a fish spatula. Add 1 tablespoon of butter to the skillet and continue cooking the salmon until the flesh turns golden brown and reaches an internal temperature of 50 °C, for about 2 to 3 more minutes. Incorporate the remaining 1 tablespoon of butter and lemon juice into the skillet. Remove from heat. Serve the salmon over the Charred Cabbage Salad. Drizzle the lemon pan sauce over the salmon and top with crispy onions.
- Preheat the grill or grill pan to high heat for cooking.
- Drizzle olive oil generously over the cabbage and onion. Season with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and charred, while the onion becomes tender and charred, typically taking about 5 minutes per side. Once done, remove from the grill and allow to cool until it is manageable. Remove the cabbage stems, roughly chop the cabbage, and transfer it to a medium bowl. Also roughly chop the onion and add it to the bowl along with olives, red pepper, orange segments and juice, lemon juice, olive oil, salt, and pepper. Toss everything together to combine and adjust the seasoning if needed.
Summary:
- Calories: 2073 kcal
- Fat: 153 g
- Protein: 105 g
- Carbs: 80 g
- Potassium: 3064 mg
- Magnesium: 251 mg