Ah, the Sockeye Salmon. One of my favorite kinds of fish. It is also known as “red salmon” because of the dark red-orange color of its flesh and because it turns deep red as it swims upstream at the end of its life to spawn. Did you know Sockeye salmon is smaller than most other salmon? it is weighing in at about five pounds to a maximum of 15 pounds, a much thinner, more compact flesh. Most wild-caught sockeye sold in the U.S. is from Alaska. So, what is the difference between Atlantic Salmon and Sockeye Salmon? Atlantic salmon is the large pale orange farmed fish you see year-round just about everywhere fish is sold. It is oily, with thick flaky flesh and a mild flavor. Sockeye salmon, on the other hand, is much smaller, so the fillet is always thinner and more compact, with an intense reddish color and rich flavor. Exactly why it is one of my favorite kinds of fish. And I will only use the Sockeye Salmon from Greensbury Market. The quality is CRAZY! This recipe is truly special because it mixes the warm notes of fall with incredibly flavorful fish. It was also the perfect opportunity to use my beautiful Mixed Cabbage and Mixed Herbs from The Chef’s Garden. The colors are ridiculous! Haha! What is your favorite kind of fish? I would love to know!
- Preheat the oven to 400 degrees F.
- Drizzle olive oil on salmon fillets, then lightly salt and pepper both sides of the fillets. Place a heaping tablespoon of BBQ Nut Crumbs on top of each piece of salmon. Gently rub all over salmon until evenly coated.
- Place seasoned salmon on a foil-lined baking sheet. Bake in the middle of oven for 12 minutes, take out of oven and let rest for 3 minutes.
- Preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, combine walnuts, oil, salt and pepper.
- Arrange in a single layer on the prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
- In a small bowl or in a glass, whisk the olive oil, vinegar, monk fruit classic, salt, and pepper.
- Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it. Using a mandoline, shred the cabbage.
- Dice the apples and onions.
- In a large bowl combine the cabbage, sweet onion, apples, and half of the walnuts (reserve the rest for the topping).
- Dress the slaw. Add reserved walnuts for topping.