Sweet-Spicy Salmon with Furikake Fennel Slaw
Sweet-Spicy Salmon with Furikake Fennel Slaw
Sweet-Spicy Salmon with Furikake Fennel Slaw
By Erica Perez
4
Dinner
This no-recipe recipe gives a weeknight favorite -- pan-seared salmon fillets -- a sweet and spicy turn with the addition of a flavorful rub. A touch of brown sugar in our BBQ Chop & Rib Rub adds a caramelized finish.
We love the pan-searing method for salmon because it's quick and reliably delicious. But slow-roasting, broiling or grilling would work equally well here.
The bright slaw is crunchy and lemony, with a nuttiness from sesame oil and the sesame seeds in our Ume-Shiso Furikake. Its fresh flavor makes it an excellent pairing with buttery salmon. You can use a mandoline or the large holes of a box grater to shave the fennel and watermelon radish.
We love the pan-searing method for salmon because it's quick and reliably delicious. But slow-roasting, broiling or grilling would work equally well here.
The bright slaw is crunchy and lemony, with a nuttiness from sesame oil and the sesame seeds in our Ume-Shiso Furikake. Its fresh flavor makes it an excellent pairing with buttery salmon. You can use a mandoline or the large holes of a box grater to shave the fennel and watermelon radish.
Ingredients
Salmon:
- 2 teaspoons vegetable oil
- 4 6-oz. skin-on salmon fillets
- 1 ½ tablespoons Oaktown Spice Shop BBQ Chop and Rib Rub
- flake salt
Slaw:
- 1 bulb fennel, trimmed and thinly shaved
- 2 Belgian endives, trimmed and thinly sliced
- 1 watermelon radish, peeled and thinly shaved
- 2 tablespoons chopped fresh herbs, such as cilantro, mint or parsley
- 1 tablespoon lemon juice
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 teaspoon Oaktown Spice Shop Ume-Shiso Furikake, plus more for garnish
- Freshly ground black pepper
- salt to taste
Directions
- Salt the salmon fillets, then rub with the St. Basil’s seasoning to coat. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon fillets, skin-side down. After about 30 seconds, turn the heat down to medium and cook until the bottom half of the fillets turn opaque, about 2-3 minutes.
- Flip the fillets and cook until the fish is opaque, about 2-3 minutes more.
- While the salmon is resting, prepare the slaw: Whisk together lemon juice, vinegar, oilve oil, sesame oil, black pepper and 1 teaspoon Ume-Shiso Furikake. Toss with the fennel, endive, radish and herbs and taste, adding more salt and lemon juice or rice wine vinegar to taste. (I added 1 teaspoon of flake salt and 1 more teaspoon of rice wine vinegar). Garnish with a sprinkle of Ume-Shiso Furikake.
I made this after picking up the spices. Delish!!!