I know, I know... more seafood! I promise I'll get around to something for your meat and veggie lovers next.
However, while we're on this front, if you don't like seafood, why not? For a lot of people, it's the texture or the fact that it tastes too "fishy." Here are a couple of secrets that will hopefully encourage you to give it a try. 1) Smell the fish before you cook it. If it smells fishy, it is no good and should get tossed. 2) The longer you cook seafood, the more it will have a funky taste. For example, a nice medium-rare to medium piece of salmon will have a buttery texture and never taste fishy.
Did I convince you?
- 1 salmon fillet, 5-7 oz.
- 1 T. balsamic vinegar
- 1 tsp. Mirin
- ¼ c. shredded cabbage
- 2 T. thinly sliced onion
- 1 T. diced jalapeno
- 1 tsp. brown sugar
- 1 T. apple cider vinegar
- 1 T. rice wine vinegar
- Blended oil
- 1 radish, thinly sliced
- Cilantro leaves, torn for garnish
- ½ lime, juiced
Mix the balsamic vinegar and Mirin. Set aside.
In another bowl, whisk together the sugar, apple cider vinegar and rice wine vinegar. Season with salt and pepper. Add the cabbage, onion and jalapeno and stir to coat. Set aside.
Heat 1 T. of oil in a pan. Season the salmon with salt and pepper. Once the oil is rippling, add the salmon, flesh side down. Cook the fish for 4-5 minutes. Carefully flip the fish. Pour half of the Mirin sauce over the fish. Continue to cook for another 4-5 minutes, spooning the sauce over the fish and adding more as it cooks.
Plate the cabbage slaw. Using a fish spatula, plate the salmon on top of the slaw. Garnish with the radish slices and cilantro. Squeeze the lime over the fish.