Kirk Avondoglio's Spice-Rubbed Salmon
with Radicchio Slaw and Clementine Marmalade
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 1-2 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.