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1 Scallion, sliced thinly
1 Tbsp Rice Vinegar
1 Tbsp Soy Sauce (coconut aminos for paleo)
1-2 Hakurei Turnips or Radishes, thinly sliced
2 6 oz Pieces of Coho Salmon
2 heads Bok Choy, thinly sliced
2 tsp Sesame Seed Oil
2-3 Carrots, sliced into ribbons with a vegetable peeler
Sea Salt
Sesame Seeds (optional)
In medium bowl, combine soy sauce, rice vinegar, and sesame oil. Add bok choy, carrots, and turnips; toss to combine. Let slaw sit 10 minutes so bok choy can soften.
Pat salmon dry. Lightly season on both sides with sea salt. Place fillets, skin side down, in a not preheated skillet, preferably cast iron. Cook salmon 5 minutes over medium heat, undisturbed.
With spatula, press lightly on flesh to ensure all parts of skin are making contact with pan. Continue to cook, skin side down, until fish is mostly opaque and skin is crispy, about 5 minutes longer. If skin sticks to pan, don't try to un-stick it—it will be ready to flip when skin becomes crispy and will release on its own.
Gently flip fillets and remove pan from heat. Let fish sit in pan and continue to cook 1 minute, off-heat, until just cooked through.
Divide slaw between two plates and top with salmon. Drizzle any juices from slaw over salmon. Garnish with scallions and sesame seeds, if desired; and serve.
