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About the Recipe: The bright spiced salmon is served on a warm herb sauce that looks almost like seaweed. It’s surrounded by a crisp lightly pickled onion salad and dotted with sweet fresh orange segments. Plump golden raisins and a light sprinkle of cocoa nibs add a surprising sweet taste to the salad. The salmon dish has a wonderful blend of savory, spicy, and sweet seasonings and textures.
Pickled Red Onions (There are many variations for this recipe. This one was shared by a friend.)
1/2 large red onion, thinly sliced (use mandolin)
1/2 cup coconut or apple cider vinegar
1 Tablespoon granulated sugar
1/2 Tablespoon salt
1 cup hot water
Slice red onions very thinly with mandolin if possible. Place onions in medium sized bowl. Combine vinegar, sugar, salt, and hot water; stir to dissolve sugar and salt. Pour mixture over sliced onions. Make sure the onions are immersed in the pickling liquid. Let rest for about 1 to 2 hours; store in the refrigerator for up to three weeks.
To Serve: Spoon some warm herb sauce with fine chopped greens over half of the bottom of serving platter; place fish over warm sauce. On other side of platter, arrange dressed salad ingredients, sprinkle with cocoa nibs. Arrange pickled red onions around salad and fish. Garnish with dill sprigs.
Serve warm –
Yield: Serves 4
pdf for Copy of Recipe – Spicy Crisp Salmon with Pickled Red Onion Salad
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