Bright, crisp and very fresh, this lively salad contrasts tangy cabbage seasoned with sesame, with soft pieces of slow-roasted salmon [**LINK Roasted Salmon with Lime and Fennel LINK**]. And it has a slight bite from the chile.
Technique tip: To make the dressing, whisk in a few drops of oil in at a time, until the dressing becomes opaque and emulsified. Then you can whisk oil in more quickly.
Swap option: Use 2 navel oranges if you can't find blood oranges. Regular cabbage, either green or red, can be swapped for the Napa cabbage.
- 2 teaspoons fresh lemon juice
- 1½ teaspoons fresh lime juice
- 1 clove garlic, finely grated or minced
- 1/2 teaspoon kosher salt, more as needed
- 1/4 teaspoon black pepper flakes
- 1/8 teaspoon crushed red pepper flakes, plus more as needed
- 2 tablespoons sesame oil
- 3 tablespoons extra virgin olive oil
- 2 oranges, preferably 1 navel and 1 blood orange
- 1/2 large head Napa cabbage, halved lengthwise and thinly sliced (about 7 cups)
- 1/3 cup chopped cilantro
- 4 teaspoons sesame seeds, more as needed
- Two 6- to 8-ounce cooked salmon filets
1. In a large bowl, whisk together lime juce, lemon juice, garlic, salt, pepper, and chile flakes. Let it sit for 2 minutes, then slowly whisk in olive and sesame oils until emulsified.
2. Supreme the oranges: Cut the top and bottom off an orange. Stand the fruit up on a cut-side and, using a thin, sharp knife, cut off peel and pith, following the curve of the fruit. Cut out sections of the fruit, leaving the membranes behind. Transfer sections to the bowl with the dressing, and use your hands to squeeze juice from the leftover membranes into the bowl. Repeat with remaining orange.
3. Into the bowl, add the cabbage, cilantro, sesame seeds and a large pinch of salt. Taste and add more salt if necessary. Serve with salmon and more chile flakes, and sesame seeds, if desired.