Recipe by Melina Hammer 

 

Slaw

4 stalks celery and their greens, very thinly sliced

1 tbsp very finely sliced scallions, white & light green parts only

3 pink radishes, shaved on a mandoline

1 garlic clove, finely grated on a microplane

1 tbsp fresh lemon juice

1 tbsp evoo

1/4 tsp fine sea salt

 

2 6-oz skin-on sockeye salmon filets

1 tbsp evoo

1 tsp butter

kosher salt

1 tbsp sesame seeds, toasted

 

Combine all slaw ingredients. Season with freshly ground pepper and taste. Adjust seasoning as needed. Set aside as you prep the salmon.

 

Sear salmon skin side down in a drizzle of olive oil and the butter over medium-high heat, 3 minutes on the first side. Turn over and baste in hot fat, cooking for 1-2 more minutes for med-rare/medium.

 

Plate the salmon and divide the slaw between the two filets, nestling to surround. Scatter sesame seeds, and season with flake salt and freshly ground pepper.

 

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