Perfectly Cooked Salmon With 2 Fruit Slaw
"Creative and filling, this salmon dish is an epic dinnertime treat."
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 cup cashews
- 3 ounces goat cheese
- 1⁄2 cup coconut milk, plus 1-2 tablespoons if needed
- 4 medium beets, peeled and cut into eighths
- 4 tablespoons olive oil, divided
- 6 sprigs thyme
- 6 ounces kumquats, sliced into 1/4-inch rounds
- 1 cup pomegranate seeds
- 1⁄2 white cabbage, shredded
- 1⁄2 cup pepitas
- 4 (6 ounce) skin-on salmon fillets
- 4 lemon wedges
- 3 tablespoons roughly chopped Italian parsley (garnish)
- kosher salt
directions
- To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
- Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
- In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
- Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
- To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.
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RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
