bonappetit4.9
Pastrami Salmon With Fennel Slaw
Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Very thinly slice 1 large fennel bulb, fronds reserved, and 1 small red onion (if you have a mandoline, now’s the time to use it). Place in a large bowl. Add 3 Tbsp. white wine vinegar, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. Dijon mustard, season with kosher salt, and toss to combine; set slaw aside.
large fennel bulb, fronds reserved1. white wine vinegar3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling5 Tbsp. Dijon mustard, divided4 Tbsp
2
Mix 1 Tbsp. plus 1½ tsp. smoked paprika, 2 tsp. light or dark brown sugar, 1 tsp. ground coriander, 1 tsp. garlic powder, 1 tsp. onion powder, 2 tsp. coarsely ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
. plus 1½ tsp. smoked paprika1 Tbsp. light or dark brown sugar2 tsp. ground coriander1 tsp. garlic powder1 tsp. onion powder1 tsp. coarsely ground pepper, plus more2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Season four 4–6-oz. skinless salmon fillets, patted dry, all over with salt. Brush remaining 3 Tbsp. Dijon mustard over all sides of salmon (about 2 tsp. per fillet). Sprinkle paprika mixture over, pressing to adhere.
4–6-oz. skinless salmon fillets, patted dry4. Dijon mustard, divided4 Tbsp
4
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook salmon, undisturbed, until a browned crust forms underneath, 6–⏱️ 8 minutes. Turn and cook until salmon is cooked through, about ⏱️ 3 minutes, depending on thickness of fillets.
. extra-virgin olive oil, divided, plus more for drizzling5 Tbsp
5
Place 1 cup plain whole-milk yogurt in a small bowl; add a drizzle of oil and a big pinch of salt and stir to combine.
plain whole-milk yogurt1 cup
6
Spread yogurt mixture onto plates and place salmon on top; arrange reserved slaw around. Top with torn dill and fennel fronds; season with pepper.
Torn dill (for serving)
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