Sorghum Glazed Salmon with Collard Slaw
Sweet-smoke glaze and a crisp greens counterpunch.
Timing note: 20 mins
Sorghum Glazed Salmon with Collard Slaw
Sweet-smoke glaze and a crisp greens counterpunch.
Timing note: 20 mins
The Key Move
Sorghum + soy + mustard glaze; raw-shaved collards with lemon and salt.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
- Whisk
- Spatula
The Mise en Place
5 of 11Your prep station before cooking begins
Salmon (0/2)
Sorghum Glaze (0/5)
My collard slaw is tough and bitter, not bright and tender.
Ah, the collards are resisting a bit, are they? That usually happens when the stems are still a little too thick, or they just needed a bit more coaxing. Try shaving them even thin…
My salmon came out dry, or still raw in the middle.
Don't worry, getting that perfect salmon cook is a dance! It sounds like the heat was a little off, or the timing was just a hair too long or short. Make sure your oven is fully pr…
Chef's Notes
Pat salmon dry before glazing for a crispier skin and better glaze adherence.
Serve with a dollop of Greek yogurt or a sprinkle of toasted sesame seeds for added texture and flavor.
Prepare the collard slaw dressing and chop the collards a day in advance. Toss just before serving.
The Method
PREP SLAW
Slice collards as thin as fishing line. Massage with lemon (1 whole) juice, oil, and salt (10 g). Let sit.
GLAZE
Whisk sorghum, soy, Dijon, vinegar, flakes. Reserve half for serving.
SEAR/ROAST
Season salmon. Sear in skillet (flesh down) for 2 mins, then flip. Brush generously with glaze. Finish in 400°F oven for 3-5 mins.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
ASSEMBLE
Plate salmon over the slaw. Drizzle reserved fresh glaze over top.
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