Sweet-Spicy Salmon with Furikake Fennel Slaw

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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 St. Basil's seasoning 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. 

Sweet-Spicy Salmon with Furikake Fennel Slaw

Serves 4

Ingredients:

Salmon:

2 teaspoons vegetable oil 
4 6-oz. skin-on salmon fillets
1 ½ tablespoons St. Basil’s 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 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.

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