Salmon Black Recipe

Prepare and season salmon

Pat salmon fillets dry with paper towels. Lightly oil both sides with 2 tbs olive oil. Season skin side and flesh side with 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Let rest at room temperature for 10 minutes while other components are prepared.

Cook salmon a la plancha

Heat a heavy cast-iron skillet or plancha over medium-high heat until very hot (2–3 minutes). Add a thin film of oil if needed. Place salmon fillets skin-side down and press gently to ensure even contact. Cook without moving 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip and cook 30–60 seconds for medium; cook up to 2 minutes for well done. Remove from pan and rest 2 minutes. Squeeze lemon wedges over just before serving.

Whisk 1/2 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until smooth. In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot and 1/4 cup thinly sliced red onion. Pour dressing over vegetables and toss thoroughly. Let sit refrigerated for at least 15 minutes to meld flavors; toss again before plating.

Rinse 1/2 cup small tapioca pearls briefly under cold water. In a small saucepan bring 3 cups water to a boil with 1/4 tsp salt. Add tapioca pearls and stir gently to prevent sticking. Reduce to a simmer and cook, stirring occasionally, until pearls are mostly translucent with a small opaque center (about 10–15 minutes; follow package timing). Stir in 1/4 cup beet juice (or 2–3 tbs beet purée) and 1 tbs butter and simmer 1–2 more minutes until color is evenly distributed and texture is tender but slightly chewy. Drain any excess liquid and keep warm.

In a food processor combine 2 cups cooked chickpeas, 2 minced garlic cloves, 1/2 cup finely chopped onion, 1/4 cup chopped parsley, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until a coarse paste forms (do not over-process into a purée). Transfer to a bowl and stir in 1/4 cup flour and the beaten egg to bind. If mixture is too wet, add up to 2 tbs extra flour or a few tablespoons of breadcrumbs. Shape mixture into 12 small croquettes (about 1.5 tbs each) and coat evenly in 3/4 cup panko breadcrumbs.

Heat 1/2 cup vegetable oil in a skillet over medium heat (oil depth about 1/4 inch). Fry croquettes in batches, turning occasionally, until golden brown and crisp, 2–3 minutes per side. Transfer to a paper towel–lined tray and season lightly with a pinch of salt. Keep warm in a low oven (100–120°C / 210–250°F) while finishing other components.

Melt 2 tbs butter in a nonstick skillet over medium heat. Add 2 cored and sliced apples and sauté 2–3 minutes until they begin to soften. Sprinkle 2 tbs brown sugar and 1/4 tsp cinnamon over the apples and continue to cook, stirring occasionally, until sugar has melted and apples are nicely caramelized, 3–5 more minutes. Finish with 1 tbs lemon juice to balance sweetness and remove from heat. Keep warm.

For each plate: spoon about 1/4 cup warm red tapioca onto the center or slightly off-center of the plate as a colorful bed. Place one rested salmon fillet on top or beside the tapioca (skin-side up for crispness). Arrange 3 croquetas de garbanzo beside the fish and a generous portion (about 3/4 cup) of coleslaw on the side. Fan 2–3 caramelized apple wedges next to the croquetas or atop the slaw for contrast. Finish with a drizzle of 1 tsp olive oil over the salmon, a pinch of sea salt flakes over the fish and croquettes, and scatter a few microgreens or parsley for freshness. Serve immediately with lemon wedges.