The flavors of the sea and the earth combine perfectly in this crispy skin salmon provencal with charred red cabbage salad recipe. The salmon is cooked to perfection, with a crispy skin and a flaky, moist interior. The charred red cabbage salad is a delightful accompaniment, with its sweet and smoky flavor. This dish is sure to please everyone at your table, and is great to serve for lunch or dinner.
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CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
- Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
- Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
- Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.
Nutrition Facts : Calories 243 g, Cholesterol 78 g, Fat 11 g, Fiber 1 g, Protein 29 g, Sodium 457 g
CHARRED CABBAGE
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.
CRISPY SKIN SALMON
Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!
Provided by thedailygourmet
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
- Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
- Add pecans to the skillet and toast lightly, 1 to 2 minutes.
- Remove salmon from skillet and serve immediately topped with pecans.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g
CHARRED CHILLI SALMON WITH CABBAGE SALAD
Make a meal that's filling and feels special with this charred chilli salmon with cabbage salad. The gently spiced marinade works well for mackerel, too
Provided by Barney Desmazery
Categories Dinner
Time 1h
Number Of Ingredients 19
Steps:
- First, make the marinade. Mix all the ingredients in a bowl with a pinch of salt. Lay the salmon, skin-side down, in a large container, then pour on the marinade and turn the fish to fully coat it. Cover and chill for at least 1 hr, or up to 12 hrs.
- Heat the oven to 240C/220C fan/gas 9, or as high as it will go. Line the base of a sturdy, shallow roasting tin with baking parchment, then drizzle over the oil. Lay the marinated salmon skin-side down on the parchment and roast for 25-30 mins until the outside is lightly charred and the inside is just cooked. Meanwhile, for the salad, tip the cabbage, red onion and chilli into a bowl, sprinkle with sea salt and scrunch the veg with your hands to work in the salt. Stir in the lemon juice and set aside while the salmon is roasting.
- Just before serving, stir the cucumber slices and coriander into the cabbage salad. Bring the whole salmon to the table with a few lemon slices on top to serve, then carve and plate up with the salad and rice on the side, if you like.
Nutrition Facts : Calories 382 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
CRISPY-SKIN SALMON SALAD WITH ROASTED CHERRY TOMATOES
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place tomatoes on a rimmed baking sheet; drizzle with 2 teaspoons olive oil and season with salt and pepper. Transfer to oven and roast until tomatoes begin to split, about 8 minutes. Remove from oven and let cool slightly.
- Meanwhile, using a sharp knife, score skin side of salmon fillets; season with salt and pepper. Place salmon, skin-side down in a large, heavy-bottomed nonstick skillet. Place skillet over medium-low heat. Increase heat to high and cook until skin is golden brown, 2 to 3 minutes. Turn salmon and continue cooking until salmon is just pink in the center, 1 to 2 minutes more.
- In a medium bowl, whisk together lime juice, grapeseed oil, and remaining 1/4 cup olive oil. Season with salt and pepper. Place a 3-inch round cutter in the center of a serving plate and mound a quarter of the lettuce leaves into cutter. Remove cutter and repeat process on three more serving plates.
- Top each salad with a piece of salmon and some of the tomatoes; drizzle with lime-juice mixture. Serve immediately.
Tips:
- Choose the right salmon fillet. Look for a fillet that is about 1 inch thick and has a nice, even shape. Avoid fillets that are too thin or have a lot of bones.
- Score the salmon skin. This will help the skin crisp up and prevent it from curling.
- Season the salmon liberally with salt and pepper. This will help to enhance the flavor of the fish.
- Use a good quality olive oil. This will help to create a crispy skin and prevent the fish from sticking to the pan.
- Cook the salmon over medium-high heat. This will help to sear the skin and cook the fish through.
- Baste the salmon with the melted butter. This will help to keep the fish moist and flavorful.
- Serve the salmon immediately. This will ensure that the fish is at its best.
Conclusion:
This recipe for Crispy Skin Salmon Provencal with Charred Red Cabbage Salad is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked to perfection and the charred red cabbage salad is a refreshing and flavorful accompaniment. This recipe is sure to impress your friends and family.
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