Another fish recipe, because apparently I’m on a roll! This Pan Seared Salmon with Broccoli Slaw is one of those recipes that require very little forethought because you can just get store-bought slaw and then all you have to do is whisk the dressing together and pan fried the salmon, and that takes very little effort!!
If like me, you like crunchy texture, you’re probably going to love this one. The raw veggies along with the peanuts add that crunchiness while keeping things fresh. The trick to a juicy and crispy salmon is to let it cook without moving, until golden and crisp, so you have time to just toss the slaw ingredients in a bowl.
In case that’s not simple enough, I’ve added some visuals to really encourage you to give it a try. It’s a great alternative for a weekday/ night meal, when you want to keep things quick, healthy and fresh, but still willing to put in a bit of effort.
If you make this Pan Seared Salmon with Broccoli Slaw, please leave a comment! I love getting feedback 🙂
Pan Seared Salmon with Broccoli Slaw
2
servings15
minutes10
minutesIngredients
2 tbsp sour cream
1 tsp apple cider vinegar
1 tsp dijon
1 tsp maple syrup
3 cups broccoli slaw
1/2 small onion, thinly sliced
2 tbsp parsley, chopped
2 salmon fillets
1 tbsp butter
1 tbsp olive oil
salt
black pepper
Directions
Make the dressing: whisk the sour cream, apple cider vinegar, mustard, maple syrup, salt, and pepper.
In a large bowl, combine the broccoli slaw, onion, parsley, and peanuts. Drizzle with the dressing and toss to coat.
Make the salmon: season the salmon fillets with salt and pepper. Heat the butter and olive oil in a nonstick skillet over medium-heat until hot and shimmering. Cook the salmon, without moving, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Serve the salmon with broccoli slaw.
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