Sesame Salmon with Grapefruit Slaw
Prep Time
45 minutes prep time
Number of Servings
4
Ingredients
  • [q:1/2] head napa cabbage (1 lb)
  • 3 carrots
  • 3 scallions
  • 1 red grapefruit
  • 1 jalapeño
  • 4 (6- to 8-oz) skin-on salmon fillets, 1- to [q:1 1/2]-inches thick
  • Salt and pepper
  • 2 Tbsp sesame seeds, divided
  • [q:1/4] cup vegetable oil
  • 3 Tbsp rice vinegar
Directions
  1. Prep fruit and vegetables: Remove core from cabbage and then slice thin. Peel and then shred carrots. Slice scallions thin. Cut away peel and pith from grapefruit and cut into quarters. Slice quarters crosswise into [q:1/4] inch–thick pieces. Cut jalapeño in half lengthwise, seed, and slice thin.
  2. Prep salmon: Pat salmon dry with paper towels and then season with salt and pepper. Sprinkle flesh sides of fillets evenly with 1 tablespoon of the sesame seeds.
  3. Render salmon skin: Arrange salmon, skin side down, in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat from skin renders, about 7 minutes.
  4. Continue cooking salmon: Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125° (for medium-rare), about 7 minutes.
  5. Make dressing: While salmon cooks, whisk oil, vinegar, remaining 1 tablespoon sesame seeds, [q:1/2] teaspoon salt, and [q:1/4] teaspoon pepper together in a large bowl.
  6. Make slaw and finish dish: Add cabbage, carrots, scallions, grapefruit, and jalapeño to dressing in bowl and toss to combine. Season with salt and pepper to taste. Serve salmon with slaw.
Nutrition Info
555 Calories, 37 g Protein, 13 g Carbohydrates, 3 g Fiber, 39 g Total fat (6 g sat), 426 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, E, Phosphorus, [nutrition:4] Vitamin A, C, [nutrition:3]​ Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), K, [nutrition:1] Calcium, Folate, Magnesium, Potassium, Zinc