Seared Salmon with Asian Slaw

This slaw recipe also pairs well with other fish, chicken, beef, or tofu.

4 Servings

Ingredients:

Dressing

1/4 cup rice vinegar
2 tablespoons *coconut aminos plus 1 tsp. sea salt (replaces gluten-free Tamari soy sauce for *soy-free substitution)
2 tablespoons fresh lime juice
2 teaspoons fresh ginger, skin peeled and grated
1 teaspoon Sriracha sauce
2 tablespoons chopped cilantro
1/2 cup unrefined sesame oil
1 teaspoon real maple syrup (optional for a sweeter taste). Omit for Whole30.

Salmon

4 (6-ounce) salmon fillets of even thickness
2 tablespoons avocado oil or grapeseed oil for searing
Sea salt and pepper

Asian Slaw

16 oz. bag slaw mix of shredded green cabbage, red cabbage, and carrots
1 red bell pepper, thinly sliced
2 green onions, chopped
2 tablespoons cilantro, chopped
1/2 cup slivered almonds, toasted* (see below on how to toast)
1 (8 oz.) can mandarin oranges or 1 navel orange, peeled and sectioned

Directions:

1. In a small bowl, whisk together the vinegar, coconut aminos, salt, lime, ginger, Sriracha, and cilantro.
2. Add the sesame oil and continue whisking until the mixture is emulsified.
3. Next, follow directions on “how to toast slivered almonds”
4. Then, follow directions on “how to cook pan-seared salmon” before going to the next step.
5. Mix the slaw, green onions, and almonds with ½ of the dressing
6. Lay the salmon fillet on top of the slaw, add orange segments around the sides of the salmon, and then drizzle with the reserved dressing.
7. Serve immediately.

How to Toast Slivered Almonds:
1. Preheat oven to 350°F
2. Spread almonds in a single layer on a cookie sheet.
3. Bake for 3-4 minutes.
4. Check the almonds; shake the sheet to stir them.
5. Check every minute until they’re a light golden brown.
6. Remove from the oven and immediately pour onto a plate or platter, allowing them to cool in a single layer. (If left on the cookie sheet or in a pile, the almonds will continue to brown.)
How to Cook Pan-Seared Skinless Salmon
1. Remove the salmon fillets from the refrigerator about 15 minutes before you’re ready to cook (this will give them enough time to come closer to room temperature).
2. Remove the skin and the grey oily flesh just under the skin. (I like to remove the skin and grey oily flesh for a nicer presentation and to avoid any fishy taste)
3. Dry the salmon fillets. Use a paper towel or clean dish towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan.
4. Heat a skillet over medium-high heat. Place a large stainless steel or cast-iron skillet over medium-high heat and let the pan heat up for a couple of minutes.
5. Use water to test if the pan is ready. Flick a few drops of water into the pan to test if it’s hot enough. If the water sizzles and evaporates almost immediately, the pan is ready to go. If not, let it heat up for another minute and test again.
6. Add the avocado oil to the pan and tilt the skillet so that a thin layer of oil coats the bottom. Continue to heat the oil until you see ripples across the surface, but not long enough that it smokes.
7. Just before adding the salmon to the skillet, season the top of the fillets with sea salt and freshly ground black pepper.
8. Carefully place the fillets one at a time in the skillet, fillets top down
9. Cook the fillets uncovered using a splatter shield and resist the temptation to poke, prod, or move the fish; it’s important that you leave it be. As the fish cooks, you’ll notice the color of the fillet begins to turn opaque, starting at the bottom and slowly moving upwards. Cook the salmon undisturbed until the opaque-colored flesh has moved about 1/2 of the way up the fillets. (4-5 minutes)
10. Use a flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter. Cook until fillets are medium done (about 3-4 minutes)
11. Remove the salmon from the pan.
12. Rest the fillets for about 2 minutes while you’re finishing the slaw.
Enjoy!