Jerk Spice Salmon with Hot and Sweet Slaw
May 07, 2018
- 3 scallions, root end trimmed
- 3 cups ice water
- 4 teaspoons honey
- 2 teaspoons Sriracha hot sauce
- 4 teaspoons cider vinegar
- 3 teaspoons avocado oil or organic canola oil, divided
- 2 teaspoons flax seed oil
- 1 teaspoon kosher salt, divided
- 1 pound salmon filet, skin removed and cut into 4 portions
- 1 ½ teaspoons Jamaican Jerk seasoning
- 4 cups baby arugula or sunflower sprouts
- 2 cups finely chopped cabbage, julienne cut sweet salad turnips or daikon
- 2 cups julienne cut watermelon radish or radish
- ¼ cup toasted pepitas, toasted
1. Cut scallion into two-inch lengths. Cut lengthwise into very thin strips. Submerge scallion strips in the ice water and set aside.
2. Stir honey and sriracha in a small dish to combine. Take 2 teaspoons of the honey mixture and transfer it to a large mixing bowl. Add vinegar, 2 teaspoons canola oil, flax oil and ½ teaspoon salt and whisk to combine.
3. Sprinkle the remaining ½ teaspoon salt over the salmon. Sprinkle the Jerk seasoning on both sides of the salmon. Heat the remaining 1 teaspoon canola oil in a large heavy skillet over medium-high heat until shimmering but not smoking. Add salmon, skinned-side up, and cook until crispy and browned on the bottom, 4 to 6 minutes. Flip over, remove skillet from the heat and allow to continue cooking with the carry-through heat of the skillet.
4. Meanwhile prepare salad: Add cabbage, salad turnips or daikon, radishes and arugula or sunflower sprouts to the large bowl with the dressing and toss to coat. Divide among four plates.
5. To serve top the slaw with the salmon. Drizzle with the reserved honey Sriracha mixture and sprinkle with pepitas. Drain the scallions and top the dishes with the scallions.
Recipe From : Healthy Seasonal Recipes
Recipe By: Katie Webster
Photo By : Katie Webster
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.