Serves 4
- 3 tablespoons whole coriander
- 3 tablespoons black pepper
- 3 tablespoons paprika
- 1 1/2 tablespoons cayenne pepper
- 1 16-ounce center-cut salmon fillet, skin off
- 1/2 head Napa cabbage, shredded
- 2 heads radicchio, shredded
- 1 small bunch scallions, thinly sliced
- 1 bunch cilantro, washed, spun dry, leaves picked (reserve few whole stalks for garnish)
- 1 clementine, separated into supremes
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1/2 cup Clementine Marmalade
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
- In a spice grinder, combine coriander and black pepper and grind until finely processed. Transfer to a small bowl and add paprika and cayenne and mix well.
- Slice salmon into 1-inch thick pieces and coat both sides with the spice rub.
- In a hot sauté pan coated lightly with oil over high heat, sear salmon fillets, about 1 to 2 minutes a side, until cooked to medium-rare. Remove fish to a plate and, just before serving, season with kosher salt.
- Meanwhile, assemble the slaw: in a large bowl, combine cabbage, radicchio, scallions, cilantro leaves and clementine supremes. Add lemon juice and olive oil and season with kosher salt and freshly ground black pepper.
- To serve, divide slaw among 4 dinner plates, top with 2 pieces of salmon, glaze with Clementine Marmalade and garnish with cilantro.
>>This recipe appears in
Episode #420.
>> For additional recipes and more, visit
www.ming.com
