Crispy Salmon with Ginger Fennel Slaw

I don’t know about you, but doesn’t it feel like fall can’t make up its mind? One week it’s sweater weather and the next it might as well be summer. Well, at least that is the case in Sonoma County.

It’s a bit disappointing come meal time when all I want to do is crank the oven to roast squash and make a cozy soup.

While squash and pumpkins might be at their peak, there’s lots of cabbage to be eaten as well. Green, red, savoy, and Napa are all delicious with their own textures and sweetness.

One of my favorite ways to enjoy fresh cabbage, especially when it’s a bit warmer, is thinly sliced and tossed with crunchy toasted seeds and lots of fresh herbs—a slaw if you will.

The trick to making a slaw interesting is the dressing. You can make all sorts of dressings to accompany a slaw from more creamy to miso-based, or even a tangy vinaigrette. Really it just depends on your mood.

For this one, I wanted a bright vinaigrette that had some warmth. Hence the freshly grated ginger.

While you can keep the slaw super simple with only cabbage as the base, consider thinly slicing fennel, kohlrabi, carrots, kale, radicchio, radishes, red peppers, or any other fitting vegetable (or fruit for that matter) that’s in season.

It’s all about the crunch here so I like to add toasted pumpkin seeds, peanuts, or slivered almonds. Whatever you have on hand in your pantry will go just fine.

Now, as for the crispy skin salmon, you really don’t need much. Get the freshest fillets you can find, grab a cast iron, and that’s about it. That’s right, no oil.

The skin will be crispy and delicious enough to eat entirely.

Definitely make extra of the slaw to enjoy the next day. Just skip dressing it so it stays crunchy and toss before serving. You’ll have a super quick and nourishing lunch that you’ll be thanking yourself for prepping.

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