During winter months, usually soup is on the table more often than salad. Even out the score with this cabbage, persimmon, and roasted salmon salad.
This year, I am having an intense relationship with raw cabbage. It’s not that I discovered it, but I’ve been reminded how much I like a salad of finely shredded cabbage, and how much I enjoy playing with it, adding various ingredients and tasting the results.
I recommend you give it a try: it is easy, fast and gives a very nice result. I also prepared black cod (a.k.a., sablefish) in the same way as the salmon, and was happy with my decision. I usually purchase king salmon (a.k.a., chinook) or coho, rigorously wild-caught.
I made roasted sesame tahini and tahini sauce for an earlier recipe and have since used the sauce with various vegetables always with nice results. For this salad, I made a batch without garlic. Tahini sauce offsets persimmon’s sweetness and brings together the rich, oily salmon with the crisp, fresh-tasting cabbage.
- 1 cup /150 g / 5¼ ounces white sesame seeds
- 2 tablespoons / 30 ml extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ cup / 60 ml tahini, homemade or store-bought
- ¼ cup / 60 ml water
- 4 teaspoons / 20 ml fresh lemon juice
- ¼ teaspoon fine sea salt
- 2 ounces roasted salmon
- ½ medium Fuyu persimmon
- 4 ounces finely shredded cabbage
- ⅛ teaspoon fine sea salt, or to taste
- 2 tablespoons / 30 ml tahini sauce
- Toast the sesame seeds in a dry skillet on medium heat until they are tanned and fragrant. Shake the skillet often or stir the seeds with a spatula. This will take just a few minutes, so guard the seeds like a hawk: they will burn easily. Transfer the seeds to a plate and let cool completely.
- Process the sesame seeds in a small food processor or blender until a thick paste forms. Add the olive oil and process until smooth. Add sea salt and process briefly to distribute. Transfer the tahini to a glass jar and refrigerate until ready to use.
- Rather than raw garlic, I prefer to use roasted garlic, whose flavor is more muted. As I use the oven often, it is easy for me to wrap a few unpeeled garlic cloves in foil and put them in the oven for 10-15 minutes, depending on the oven temperature.
- Whiz all the tahini sauce ingredients until smooth. You will get more than you need for the beans, but this sauce can be used to dress roasted or steamed vegetables.
- If the roasted salmon is refrigerator-cold, warm it up slightly. Flake the salmon.
- Wash the persimmon, halve it, pull away the stem and use the knife to remove the core. Slice half for the salad. If the slices are long, halve them crosswise.
- Plate the salad: season the cabbage with the sea salt and toss. Distribute the salmon and the persimmon on the cabbage bed. Drizzle the tahini sauce on the top.
- Serve with additional tahini sauce on the side. Each person will toss the salad before eating.