Servings

2

Prep Time

12 minutes

Cook Time

12 minutes

Nutrition

Calories 239, Carbs 12 grams, Fat 13 grams, Protein 16 grams

Ingredients

Ingredients for the Salmon

• 2 tablespoons pure maple syrup
• 2 tablespoons white miso
• 3 tablespoons unseasoned rice vinegar
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons extra-virgin olive oil
• 2 – 3 ounce salmon fillets, skin on, pin bones out
• Zest and juice of 1 medium orange

Ingredients for the Tiger Salad

• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons toasted sesame seeds
• 1/2 teaspoon crushed red pepper flakes
• 1/2 bunch cilantro leaves
• 4 celery stalks, thinly sliced in half moons
• 1 cucumber, thinly sliced in half moon
• 4 radishes, thinly sliced
• 4 scallions, thinly sliced
• freshly ground black pepper

Directions

1. Whisk the maple syrup, miso, vinegar, red pepper flakes and orange zest and juice in a small bowl to combine.
2. Heat the oil in a medium nonstick skillet over medium heat. Place the salmon in the skillet, skin side down and cook until the skin is very crisp and deep golden brown, 7 to 9 minutes.
3. To make the tiger salad: Whisk the vinegar, oil, sesame seeds and red pepper flakes in a large bowl. Add the cilantro, celery, cucumber, radish and scallions. Season with pepper and toss to combine.
4. Flip the salmon and continue to cook until it’s very lightly browned on the flesh side (by this point it should be nearly cooked through), approximately 2 minutes.
5. Pour off the fat from the skillet, leave the salmon skin side up and add the glaze. Cook, stirring occasionally, until it begins to thicken, about 2 minutes.
6. To serve, divide the tiger salad between two plates. Top with the salmon and garnish with any remaining glaze.