Salmon with Asian Slaw and Citrus Yogurt Sauce
I didn’t want to stop posting even though I am temporarily without camera. And it’s a bit of a shame, because this salmon was one of the prettiest dishes I have made in a long time – amazing colors, delicious flavors, and super super fast to make. By the time I had tossed the slaw, the salmon was done cooking – the whole meal was done in less than 15 minutes.
The next time you see some beautiful, fresh wild salmon at the grocery store (or the next time it’s on sale, as it was for me) grab it up and make this dish – it’s delicious and was definitely the perfect way to beckon in the warmth of spring.
Salmon with Asian Slaw and Citrus Yogurt Sauce
Served 3.
Leftover Potential: The citrus yogurt sauce and the slaw both keep well and would make for an amazing sandwich with chicken, turkey, or pork later in the week.
Salmon
1 1/2 pounds salmon fillet, cut into 3 even pieces
juice of 1 lime
salt, as needed
pepper, as needed
2 Tbsp olive oil
1. Squeeze the lime juice on the surface of the salmon and season with salt and pepper.
2. Heat the oil in a large saute pan over medium high heat. Add the salmon and cook until browned on each side, about 5-6 minutes on each side. Finish for a few minutes under the broiler for an even crisper crust.
Asian Slaw
1/4 cup carrots, thinly sliced
1/4 cup cabbage, shredded
1/4 cup broccoli, thinly sliced
1/4 cup celery, thinly sliced
1/4 cup scallions, thinly sliced
2 cloves garlic, minced (cooked, if desired)
juice and zest of 1 lime
juice and zest of 1/2 orange
juice and zest of 1 lemon
1 Tbsp rice wine vinegar
2 Tbsp sesame oil
3 Tbsp sesame seeds
salt, as needed
pepper, as needed
1. Mix the vegetables with the citrus juices, zest, vinegar, oil, and sesame seeds. Season with salt and pepper to taste.
Citrus Yogurt Sauce
1/2 cup Greek yogurt
juice and zest of 1 lime
juice and zest of 1/2 orange
juice and zest of 1 lemon
salt, to taste
1. Combine all ingredients together to form a smooth sauce.
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Wow, this was great! I’ll make it again and again.
I added some minced ginger to the slaw. Yum.
And here’s a hugely geeky thing I did: I went to town with my laptop (for another purpose), and then I went to the Merc for supplies to make this meal. I had forgotten my grocery list. So I went into the coffee shop, fired up the laptop, connected to the internet, navigated to this page, and made my list. I shut down the laptop and got the food and went home. So weird yet satisfying.
[...] get you started, here’s a recipe, Apartment Kitchen style. Remember the Asian Slaw and Citrus Yogurt from a previous post? It’s fresh, citrus flavors don’t just match with salmon, but all [...]
I tried this recipe, but being a cooking novice, I was freaked out when the oil started burning, and turning brown, and popping all over. Is that normal, or do you have some secret CIA technique that makes your salmon cook under pristine conditions?
The salmon tasted great, by the way. Even though I cooked under a glass pan lid, there was lots of spatter when I flipped the salmon, etc. Later I washed my entire stove top. Standard operating procedure?
If your oil was burning and turning brown, that simply means your oil was too hot. The popping and splashing happens when moisture is present. If you just washed your pan or if you dripped water into it, the oil will splash. Also, when you’re cooking fish, the oil often pops due to the moisture inside the fish.
When I cook salmon, I like to sear it 5 minutes or so on each side to get a nice brown color and then I place it in a 400 degree oven for a minute or two more. It finishes the cooking evenly.
Also, it sounds like you might have been using a little bit too much oil. Next time try reducing your oil as well as your heat. Heat the pan over medium high heat at first, then when you add the oil, reduce the heat to medium low. Cook the salmon at that temperature and all should be fine.
And yes, I get oil splatters constantly and have to clean my stovetop. It’s always nice to cook clean, but mess always happens