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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This cake is made with a variety of warming spices including cinnamon, nutmeg, ginger, cardamom, and cloves. All of these spices create a flavor profile similar to chai, while enhancing the natural sweetness of the carrots, and bringing out the notes of caramel in the brown butter cream cheese frosting.
Yvette Goenaga
March 13, 2020
I made this after picking up the spices. Delish!!!