Ingredients
- 1⁄2 head napa cabbage (1 lb)
- 3 carrots
- 3 scallions
- 1 red grapefruit
- 1 jalapeño
- 4 (6- to 8-oz) skin-on salmon fillets, 1- to 1 1⁄2-inches thick
- Salt and pepper
- 2 Tbsp sesame seeds, divided
- 1⁄4 cup vegetable oil
- 3 Tbsp rice vinegar
Adding a sesame seed crust to pan-seared salmon gives it a great crunch. A bright cabbage and citrus slaw provides the perfect contrast to the rich fish. Starting the salmon in a cold pan allows the fat to render and the skin to crisp. You can use either white or black sesame seeds (or a combination of the two) in the coating. Shred the carrots on the large holes of a box grater.