Prepare to embark on a culinary journey that will transform your dinner routine from ordinary to extraordinary! This Seared Ginger Balsamic Salmon with Hout and Sour Slaw is not just a meal—it's a flavor explosion that combines the rich, succulent depths of perfectly seared salmon with a tangy, crisp slaw that will make your palate dance with delight. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your dining experience and impress even the most discerning food critics at your table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- Salmon fillets
- Fresh ginger, grated
- Balsamic vinegar
- Hout (or similar vegetable)
- Cabbage, shredded
- Carrot, julienned
- Rice vinegar
- Salt
- Pepper
Instructions
- Begin by preparing all your ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Set aside.
- In a small bowl, combine 2 tablespoons of balsamic vinegar, 1 tablespoon of grated fresh ginger, and a pinch of salt and pepper. This will be your marinade for the salmon.
- Place the salmon fillets in a shallow dish and pour the ginger-balsamic mixture over them, ensuring they are well coated. Allow the salmon to marinate for about 10 minutes while you prepare the slaw.
- For the hout and sour slaw, take a large mixing bowl and combine the shredded cabbage and julienned carrot. Toss them together to mix well.
- In a separate small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of balsamic vinegar, a pinch of salt, and a dash of pepper. Pour this dressing over the cabbage and carrot mixture and toss until the vegetables are well coated. Set aside to let the flavors meld.
- Heat a non-stick skillet over medium-high heat. Once hot, add a drizzle of oil (such as olive or vegetable oil) to the pan.
- Carefully place the marinated salmon fillets in the skillet, skin-side down if applicable. Cook for about 4-5 minutes on the first side, allowing a nice sear to develop.
- Using a spatula, gently flip the salmon fillets and cook for an additional 4-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, remove it from the skillet and let it rest for a couple of minutes.
- To serve, place a generous portion of the hout and sour slaw on each plate. Top with a seared salmon fillet and drizzle any remaining marinade from the skillet over the top for added flavor.
- Enjoy your Seared Ginger Balsamic Salmon with Hout and Sour Slaw while it's fresh!
Tips
- Choose Fresh Salmon: Always select high-quality, fresh salmon fillets with a bright color and firm texture.
- Pat Dry for Perfect Sear: Ensure salmon is completely dry before cooking to achieve a beautiful golden-brown crust.
- Don't Overcrowd the Pan: Cook salmon in batches if necessary to maintain high heat and prevent steaming.
- Watch the Cooking Time: Salmon cooks quickly; aim for a slightly translucent center for maximum tenderness.
- Marinade Magic: Let the salmon marinate for at least 10 minutes to enhance flavor penetration.
- Slaw Preparation: Make the slaw ahead of time to allow flavors to meld and develop.
- Temperature Control: Use medium-high heat to get a perfect sear without burning the fish.
- Let It Rest: Allow the salmon to rest for a few minutes after cooking to retain its juices and ensure optimal flavor.
Nutrition Facts
Calories: 293kcal
Carbohydrates: g
Protein: 27g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 70mg
