Sorghum Glazed Salmon with Collard Slaw
Sweet-smoke glaze and a crisp greens counterpunch.
20 min active, minimal dishes, and leftovers hold 3 days.
Timing: 20 mins
Sorghum Glazed Salmon with Collard Slaw
Sweet-smoke glaze and a crisp greens counterpunch.
20 min active, minimal dishes, and leftovers hold 3 days.
Timing: 20 mins
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 (1¾ tsp). Let sit.
Tough texture: Insufficient massaging leaves the raw greens fibrous and difficult to chew.
Collard greens are thinly sliced and beginning to soften from massaging.
GLAZE
Whisk sorghum, soy, Dijon, vinegar, flakes. Reserve half for serving.
Broken emulsion: If the sorghum clumps, keep whisking vigorously until the sauce is completely smooth.
Glaze ingredients are fully combined into a smooth sauce.
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.
Glaze burning: Sorghum contains natural sugars that caramelize quickly and can turn bitter if scorched.
Salmon is seared on both sides and coated with glaze, ready for the oven.
ASSEMBLE
Plate salmon over the slaw. Drizzle reserved fresh glaze over top.
Soggy slaw: Do not plate the slaw too far in advance, as the salt will draw out excess moisture and wilt the greens prematurely.
Salmon is plated atop the collard slaw, with reserved glaze drizzled over.
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