Graham Elliot's Pan-Seared Salmon With Cabbage Slaw and Whole-Grain MustardFriday, July 24, 2015
Cooking like a master chef is no easy feat but Graham Elliot sure makes it look easy. I discovered this last spring when I joined him at Nella Cucina Cooking School for an exclusive cooking class using Walmart's fresh food offering. Sure, he's won two Michelin stars and cooked for President Barack Obama on his 49th birthday but he's a regular person just like you and I. That, and he has some seriously killer culinary skills. And a laid back, down-to-earth personality. And a winning smile to boot. Did I mention he's a really nice guy? Throughout the evening, we were invited to attempt two recipes from his upcoming book, Cooking Like A Master Chef, on sale this October.
My favourite recipe was the Pan-Seared Salmon, which tasted heavenly. As promised, here is Chef Graham Elliot's recipe, shared with permission:
Pan-Seared Salmon With Cabbage Slaw And Whole-Grain Mustard
Recipe courtesy of Graham Elliot
- 1 medium head Napa cabbage, trimmed
- 1 red onion
- 1 Granny Smith apple, or another tart, firm apple
- 2 tablespoons extra-virgin olive oil
- juice of 1 lemon
- 1 tablespoon whole-grain mustard
- 1 teaspoon apple cider vinegar
- 4 salmon fillets, each weighing about 6 ounces
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 bunch chives, finely chopped, for garnish
- Using a mandolin or very sharp knife, shave or slice the cabbage as thinly as possible. Transfer the cabbage to a mixing bowl.
- Using a mandolin or very sharp knife, shave or slice the onion as thinly as possible. Transfer to the mixing bowl with the cabbage.
- Peel and core the apple and julienne (slice very thin). Submerge the apple slices in a bowl of ice water as it's sliced.
- Drain the apple slices and gently shake or pat dry. Add the apples to the bowl with the cabbage and onion, and toss.
- In a small bowl, whisk together 1 tablespoon of the extra-virgin olive oil and lemon juice. Drizzle over the coleslaw, tossing to mix. Use only enough dressing to coat the coleslaw lightly.
- In another bowl, whisk the remaining tablespoon of olive oil with mustard and vinegar, and set aside.
- Season the salmon on both sides with salt and pepper. In a grill pan or large sauté pan, heat the olive oil over medium-high heat. When hot, cook the salmon for 3 to 4 minutes on each side.
- Divide the coleslaw among 4 serving plates and top each serving with a salmon fillet. Garnish the salmon with chives.
- Drizzle the mustard vinaigrette over the salmon and around the plate, and serve.
To pre-order a copy of Graham's latest cookbook, which will include the recipe above along with 99 other extraordinary recipes, visit www.GrahamElliot.com.