Salmon, Goat Cheese and Apple Slaw
Ingredients
Salmon
- 4 (5 to 6 ounce) salmon fillets
- Salt and black pepper, to taste
- Olive oil
Apple Slaw
- ½ head Napa cabbage, shredded
- ½ celeriac, peeled and julienned
- 2 Granny Smith apples, julienned
- 2 ounces scallions, thinly sliced
Slaw Dressing
- ¼ cup apple cider vinegar
- ¼ cup sherry vinegar
- 1 teaspoon mustard seed oil (or Dijon mustard)
- ¾ cup olive oil
- ½ teaspoon white truffle oil (optional)
- 1 tablespoon sugar
- Salt and black pepper, to taste
Apple Balsamic Mayo
- ¼ cup apple balsamic vinegar, reduced to about 1 tablespoon
- 1 cup mayonnaise
- 1 tablespoon whole grain mustard
- 2 teaspoons mustard seed oil
For Serving
- 4 ounces Worley Lane goat cheese
- 8 slices seven grain bread
Instructions
Apple Slaw
- Combine the cabbage, celeriac, apples, and scallions in a large bowl.
- Whisk together the apple cider vinegar, sherry vinegar, mustard seed oil, olive oil, truffle oil, sugar, salt, and pepper.
- Toss the slaw with enough dressing to lightly coat it and let stand for 30 minutes. Drain any excess dressing before serving.
Apple Balsamic Mayo
- Reduce the apple balsamic vinegar in a small saucepan until approximately 1 tablespoon remains.
- Cool slightly, then whisk together with the mayonnaise, whole grain mustard, and mustard seed oil.
Salmon
- Season the salmon with salt and pepper.
- Heat a lightly oiled skillet over medium-high heat and cook the salmon for 3 to 4 minutes per side, or until cooked through.
To Assemble
- Spread the apple balsamic mayo on both slices of bread.
- Place a salmon fillet on the bottom slice.
- Top with about 2 ounces of dressed apple slaw.
- Crumble the goat cheese over the slaw.
- Finish with the remaining slice of bread and serve immediately.
