- 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
- Prep fruit and vegetables: Remove core from cabbage and then slice thin. Peel and then shred carrots. Slice scallions thin. Cut away peel and pith from grapefruit and cut into quarters. Slice quarters crosswise into 1/4 inch–thick pieces. Cut jalapeño in half lengthwise, seed, and slice thin.
- Prep salmon: Pat salmon dry with paper towels and then season with salt and pepper. Sprinkle flesh sides of fillets evenly with 1 tablespoon of the sesame seeds.
- Render salmon skin: Arrange salmon, skin side down, in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat from skin renders, about 7 minutes.
- Continue cooking salmon: Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125° (for medium-rare), about 7 minutes.
- Make dressing: While salmon cooks, whisk oil, vinegar, remaining 1 tablespoon sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
- Make slaw and finish dish: Add cabbage, carrots, scallions, grapefruit, and jalapeño to dressing in bowl and toss to combine. Season with salt and pepper to taste. Serve salmon with slaw.
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.