Prep 10 mins
Cook 20 mins
From a new Nina Simonds cookbook ("Simple Asian Meals"), via The Spendid Table's online newsletter. We made this once and found the glaze to be too thin to cling to the fish well, so I plan to use half the amount of water the next time we make it. Otherwise, we enjoyed the flavors. It can be eaten hot, tepid, or even cold. All you really need is some cooked rice on the side, although we had it with steamed sugar snaps too. Broccoli slaw is sold in 12 ounce, not 9-ounce, bags where I live. The extra amount works just fine. The amount of red pepper flakes can be adjusted to taste; we enjoyed the level of spiciness, but others might not. We also prefer salmon to be slightly under-done, rather than flaking.
- 1⁄2 teaspoon fresh ground black pepper
- 4 teaspoons olive oil or 4 teaspoons canola oil, divided
- 1 teaspoon toasted sesame oil
- 2 tablespoons chopped fresh ginger
- 1 teaspoon crushed red pepper flakes
- 1 medium red bell pepper, cored, seeded, and cut into dice
- 1 (9 ounce) bagshredded broccoli, slaw
- 2 tablespoons rice wine or 2 tablespoons sake
Hot and Sour Dressing (combined in a small bowl)
- 1⁄4 cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons chinese black vinegar or 2 tablespoons Worcestershire sauce
- 1 cup water (see description)
- 1⁄4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh ginger
- 1 1⁄2 tablespoons firmly packed light brown sugar
- Season the salmon fillets with the salt and pepper.
- Cook the slaw: In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and and all the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red bell pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over high heat a minute or two, then uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl.
- Cook the salmon: Heat the remaining 2 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the fillets in the pan, skin side up. Partially cover and sear until well browned, about 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes until, the fish flakes in the middle when prodded with a knife (see description).
- Using a slotted spoon or spatula, portion the slaw on four individual serving plates (or leave in the serving bowl). Place the cooked salmon fillets on top.
- Make the glaze: Discard any remaining oil in the pan and add glaze ingredients (see description), stirring to combine. Simmer over medium heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon.
- Serve with rice or another whole grain.