Grilled Salmon with Cabbage

Instructions

1. 1

   Prepare the cabbage slaw by combining sliced purple and green cabbage in a large bowl. In a small bowl, whisk together lime juice, rice vinegar, minced ginger, sesame oil, and 0.5 teaspoon salt until emulsified.

   Tip: Slice the cabbage as thin as possible for better texture and faster marinating.

2. 2

   Pour the dressing over the cabbage and toss well to coat evenly. Set aside for at least 10 minutes to allow flavors to meld while you prepare the salmon.

   Tip: The cabbage will soften slightly and become more flavorful as it sits in the dressing.

3. 3

   Pat the salmon fillets dry with paper towels and season both sides generously with remaining salt, black pepper, and red chili flakes.

   Tip: Drying the salmon ensures a better crust when grilling.

4. 4

   Preheat a grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: Oil the grates just before grilling, not in advance, as oil can burn and smoke.

5. 5

   Brush olive oil onto the salmon skin side, then place skin-side down on the grill. Cook for 6-7 minutes without moving the fillets.

   Tip: Resist the urge to flip frequently; this helps develop a golden, crispy skin.

6. 6

   Gently flip the salmon and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for medium-cooked salmon.

7. 7

   Remove salmon from the grill and let rest for 2 minutes before plating.

   Tip: Resting allows the juices to redistribute throughout the fish.

8. 8

   Divide the cabbage slaw among four plates and top each with a salmon fillet. Garnish with sliced green onions and sesame seeds before serving.

   Tip: Serve immediately while the salmon is still warm for the best flavor contrast with the cool slaw.