Ready in 15minutes
-2 teaspoons vegetable oil
-4pcs Refine Wild Caught Raw Salmon Fillets
-1 ½ tablespoons St. Basil’s BBQ Chop and Rib Rub
-1 bulb fennel, trimmed and thinly shaved
-2 Belgian endives, trimmed and thinly sliced
-1 watermelon radish, peeled and thinly shaved
-2 tablespoons chopped fresh herbs, such as cilantro, mint or parsley
-1 tablespoon lemon juice
-1 tablespoon rice wine vinegar
-2 tablespoons olive oil
-1 tablespoon sesame oil
-1 teaspoon Ume-Shiso Furikake, plus more for garnish
-Freshly ground black pepper
-salt to taste
- Salt the salmon fillets, then rub with the St. Basil’s seasoning to coat. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon fillets, skin-side down. After about 30 seconds, turn the heat down to medium and cook until the bottom half of the fillets turn opaque, about 2-3 minutes.
- Flip the fillets and cook until the fish is opaque, about 2-3 minutes more.
- While the salmon is resting, prepare the slaw: Whisk together lemon juice, vinegar, oilve oil, sesame oil, black pepper and 1 teaspoon Ume-Shiso Furikake. Toss with the fennel, endive, radish and herbs and taste, adding more salt and lemon juice or rice wine vinegar to taste. (I added 1 teaspoon of flake salt and 1 more teaspoon of rice wine vinegar). Garnish with a sprinkle of Ume-Shiso Furikake.