Mustard Salmon with Pistachio Citrus Slaw
A constant in my rotation of salmon go-to’s, this is most excellent in peak citrus season winter months but light and fresh with whatever is seasonal at the time.
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2 skin-on salmon fillets (or a fillet large enough for 2 people), aiming for as much uniformity in the thickness of your fillet as you can find
¼ cup shelled and chopped pistachios, salted or unsalted, for garnish
For the mustard glaze:
2 tbsp (30ml) good olive oil
2 tbsp (30ml) freshly squeezed orange juice (made from oranges in your slaw)
2 tsps (10ml) Dijon mustard
1 garlic clove, minced
¼ tsp (1-2ml) kosher salt
For slaw vinaigrette:
2 tbsp (45ml) good olive oil
2 tbsp (30ml) freshly squeezed lemon juice
1 small shallot, sliced thin
1 garlic clove, minced
½ tsp (2.5ml) honey
Pinch coarse salt
Several grinds black pepper
For the slaw:
1 grapefruit
2 to 3 navel oranges, blood oranges or satsumas, or a combination depending on what’s in season
1 large fennel bulb, sliced very thin or sliced on a mandolin
1 ripe avocado, thinly sliced
1 large carrot (rainbow carrots even better when in season!), peeled and then peeled into the slaw
1-2 small bulbs of radicchio (optional) for a heartier salad
Handful fresh dill, chopped
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In two separate bowls, whisk your glaze ingredients together and whisk your vinaigrette ingredients together. Set aside.
Gently rinse your salmon under cold water and pat dry with paper towels. Set on a plate skin side up, and brush both sides with 2 tsp (10ml) olive oil, several sprinkles of salt and freshly ground black pepper.
Using a paring knife, slice off the ends of your citrus so they stand on a flat side. Moving top to bottom, gently cut off the peels and the white pith using your paring knife. Slice citrus into thin rounds or half moons.
In a bowl, mix together citrus with sliced vegetables and optional radicchio. Pour in vinaigrette and chopped dill and toss well to coat.
Heat a large heavy stainless steel skillet over high heat until it’s very hot, about 2-3 minutes. Sprinkling a few drops of water should evaporate immediately. Add salmon fillets to the pan skin-side down over medium-high and leave them to cook without moving them, until the salmon skin releases easily from the pan, 3 to 4 minutes.
With a thin spatula (and maybe some gentle tongs or a spoon), gently wiggle the fillets until the release from the pan and then carefully flip them, taking care to break your fillet in half. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, about 4 minutes depending on how thick they are.
Transfer fish to a serving plate and brush glaze over fillets. Arrange slaw around your salmon and sprinkle the whole plate with chopped pistachios before serving.
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