Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crispy Salmon With Napa Cabbage Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1493 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 39 grams
Perfectly cooked salmon with extra crispy skin isn’t just for restaurants — we’ve come up with an easy method for getting the same results at home. Both the salmon and the napa cabbage salad that accompany it are flavored with a sweet-tart sauce featuring lime juice, brown sugar, soy and a touch of fish sauce, which adds a welcome hint of funkiness. Chopped peanuts and fresh mint leaves add a final flourish of crunch and freshness.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1493 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 39 grams
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper. Flip skin-side up and pat the skin very dry. Set aside while you make the sauce and salad.
- Bring 2 tablespoons each brown sugar and lime juice and 1 tablespoon each soy sauce and fish sauce to a simmer in a small skillet over medium heat. Cook until slightly syrupy, 1 to 2 minutes. Stir in the lime zest. Divide the sauce mixture in half.
- In a large bowl, whisk together the remaining 2 tablespoons lime juice and 2 teaspoons each brown sugar, soy sauce and fish sauce. Season with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the vegetable oil. Add the cabbage, daikon and carrot; toss to coat. Add the mint and peanuts; toss.
- Heat a large ovenproof skillet over high heat until very hot. Brush the salmon skin with vegetable oil and add to the pan, skin- side down. Cook, shaking the pan and pressing the salmon with a spatula to crisp the skin, until the fish is three-quarters cooked (just the top should be raw), 3 to 5 minutes (reduce the heat if the skin browns too quickly). Brush with half of the sauce, transfer to the oven and roast 4 to 6 minutes for medium to medium-rare.
- Brush the salmon with the remaining sauce. Serve skin-side up on the cabbage salad.
