Adapted from Savory Made Simple, a San Diego-based company previously owned by award-winning chef, Kat Humphus. Makes 2 servings.
- 2 pieces salmon (4-6 oz each)
- 1 lemon, cut into wedges
- 2 sprigs chives, finely minced
- 2 sprigs dill, finely minced
- 1 shallot, finely minced
- ½ tbsp butter, room temp
- 2 garlic cloves, finely chopped
- 1 tbsp Dijon mustard
- 1 wedge red cabbage, cut into three large portions
- 1 apple, sliced very thin
- 1 carrot, peeled and sliced into rounds
- 2 tbsp hazelnuts
- 2 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
- Salt & pepper
How to Prepare:
Chive and Mustard Topping:
- In a small mixing bowl, combine the dill, chives, garlic, shallot, butter, and Dijon mustard.
- Mix with a spoon or whisk to combine and set aside.
- Drizzle the cabbage pieces with olive oil, season with salt and pepper, and place on a lined baking sheet cut side up.
- Place the baking sheet under the broiler for 2 minutes. Once the top layer of cabbage is charred, remove from the broiler.
- Reserve this sheet tray for the salmon in the next step.
- Thinly slice the cabbage and place in a large mixing bowl. Add the sliced apple and sliced carrot to the same mixing bowl, and then add the lemon juice, honey, olive oil, and hazelnuts. Season with salt and pepper, and set aside in the fridge to chill.
- Dry the salmon off with paper towels, and season with salt and pepper.
- Heat a medium sized sauté pan on medium-high heat and add about 2 tbsp of your favorite cooking oil.
- After oil has preheated for about 30 seconds, carefully place the salmon directly into the preheated pan with oil. Do not move the salmon for 2 minutes. After 2 minutes, the pan should be very hot and the salmon should have developed a nice crust. Carefully flip the salmon over, being careful not to splash any hot oil on yourself. Once the salmon has flipped, again, DO NOT TOUCH for another 2-3 minutes. After 3 minutes, reduce the heat to medium and spoon the chive and mustard topping on top of the salmon.
- Transfer the salmon to the oven (in the same sauté pan preferably, or if you need to transfer the salmon to a lined sheet tray, that is fine too) and let cook for about 3 more minutes. The salmon should cook for a total of about 8 minutes.
Place a healthy portion of the slaw down on your plate. Place the salmon directly on top. Serve with a wedge of lemon on the side. Enjoy!