Pan-Roasted Atlantic Salmon | Sweet and Sour Ginger Braised Purple Cabbage | Smokey Chili Lime & Coriander Butter

Atlantic Salmon

Pat dry and season both sides with salt & pepper

Heat a heavy bottom pan with enough oil to coat the surface

Once the oil is hot, carefully place salmon into the pan and flip once seared (roughly 1min)

Turn down the heat, cover with a lid and continue to cook until desired doneness is reached

Smokey Chili Lime & Coriander Compound Butter – Yield 4oz

Ingredients:

1 stick of butter (4oz) – room temp

1 tsp crushed chili flakes, or chili powder

1 tsp smoked paprika

2 tsp chopped coriander

Zest of one lime

half a lime – juiced

Method:

Place butter into a bowl and add the remaining ingredients

Mix thoroughly with a spatula

Roll into a cylinder (check YouTube for how to vids) and place into the fridge before slicing into coins

Sweet & Sour Ginger Braised Purple Cabbage

Ingredients:

3 cups purple cabbage sliced

1 tbsp ginger, minced ½ cup white vinegar

2 – 3 tbsp sugar

1 -2 tbsp of your favourite cooking oil

Method:

Heat large sauté pan, with oil medium-high

Add in ginger and stir for a few seconds before adding in the cabbage

Maintain medium-high heat while stirring the cabbage.

Once cabbage begins to soften add in the sugar and vinegar

Cook until desired doneness is reached.

I like mine a bit crunchy so about 5 -7 min of cooking is good for me.

Finish with salt and pepper.

Enjoy!