Black sesame salmon with violet cabbage is a dish that’s as beautiful as it is delicious. The nutty flavor of the black sesame seeds, the richness of the salmon, and the crispness of the violet cabbage come together to create a truly memorable meal. But like any dish, there are a few common mistakes that can keep you from achieving perfection. Here are seven mistakes to avoid when making black sesame salmon with violet cabbage.
1. Using Pre-Ground Black Sesame Seeds
The Mistake
Using pre-ground black sesame seeds might seem like a time-saver, but it’s a mistake that can cost you flavor. Pre-ground seeds lose their potency quickly, and you’ll miss out on the deep, nutty flavor that freshly ground seeds provide.
The Fix
For a truly flavorful dish, grind your own black sesame seeds just before you use them. You can use a spice grinder or a mortar and pestle. You’ll be amazed at the difference it makes.
- Nutritional Facts (per serving): Calories: 450, Fat: 30g, Protein: 40g, Carbs: 5g
- Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 2
Ingredients
- 2 (6-ounce) salmon fillets
- 2 tablespoons black sesame seeds, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 head violet cabbage, thinly sliced
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- While the salmon is marinating, prepare the violet cabbage. You can either serve it raw or sauté it with a little olive oil.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet and bake for 12-15 minutes, or until the salmon is cooked through.
- Serve the salmon over a bed of violet cabbage.
Extra Tips
For an extra touch of flavor, toast the black sesame seeds in a dry pan for a few minutes before grinding them.
2. Overcooking the Salmon
The Mistake
Overcooking salmon is a common mistake that can result in a dry, tough, and flavorless piece of fish. It’s a tragedy, really.
The Fix
The key to perfectly cooked salmon is to keep a close eye on it. The salmon is done when it flakes easily with a fork and is still slightly pink in the center. Remember, the salmon will continue to cook for a few minutes after you take it out of the oven, so it’s better to undercook it slightly than to overcook it.
- Nutritional Facts (per serving): Calories: 450, Fat: 30g, Protein: 40g, Carbs: 5g
- Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 2
Ingredients
- 2 (6-ounce) salmon fillets
- 2 tablespoons black sesame seeds, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 head violet cabbage, thinly sliced
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet and bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Serve the salmon over a bed of violet cabbage.
Extra Tips
If you’re not sure if the salmon is done, you can use a meat thermometer. The internal temperature of the salmon should be 145°F (63°C).
3. Not Seasoning the Cabbage
The Mistake
The violet cabbage is more than just a pretty face. It provides a much-needed crunch and freshness to the dish. But if you don’t season it properly, it can be a bit bland.
The Fix
Don’t be afraid to give your cabbage some love. A simple dressing of rice vinegar, sesame oil, and a pinch of sugar will bring out its natural sweetness and complement the flavors of the salmon perfectly.
- Nutritional Facts (per serving): Calories: 470, Fat: 32g, Protein: 40g, Carbs: 8g
- Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 2
Ingredients
- 2 (6-ounce) salmon fillets
- 2 tablespoons black sesame seeds, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 head violet cabbage, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- In a separate bowl, whisk together the rice vinegar, sesame oil, and sugar. Pour the dressing over the sliced cabbage and toss to combine.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet and bake for 12-15 minutes, or until the salmon is cooked through.
- Serve the salmon over a bed of the seasoned violet cabbage.
Extra Tips
For a bit of a kick, add a pinch of red pepper flakes to the cabbage dressing.
4. Crowding the Pan
The Mistake
Crowding the pan is a mistake that can lead to soggy, steamed salmon instead of a beautiful, crispy crust.
The Fix
When you’re cooking the salmon, make sure to give it plenty of space in the pan. If you’re cooking more than two fillets, use a larger pan or cook them in batches.
- Nutritional Facts (per serving): Calories: 450, Fat: 30g, Protein: 40g, Carbs: 5g
- Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 2
Ingredients
- 2 (6-ounce) salmon fillets
- 2 tablespoons black sesame seeds, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 head violet cabbage, thinly sliced
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- Preheat a large skillet over medium-high heat.
- Add the salmon fillets to the pan, skin-side down, and cook for 4-5 minutes per side, or until the salmon is cooked through and the skin is crispy.
- Serve the salmon over a bed of violet cabbage.
Extra Tips
If you’re worried about the salmon sticking to the pan, you can add a little bit of oil to the pan before you add the salmon.
5. Not Using a Non-Stick Pan
The Mistake
If you’re not using a non-stick pan, you’re setting yourself up for a sticky situation. The salmon skin is likely to stick to the pan, and you’ll be left with a mess to clean up.
The Fix
A good quality non-stick pan is your best friend when it comes to cooking salmon. It will help you get a crispy skin without the risk of it sticking to the pan.
- Nutritional Facts (per serving): Calories: 450, Fat: 30g, Protein: 40g, Carbs: 5g
- Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 2
Ingredients
- 2 (6-ounce) salmon fillets
- 2 tablespoons black sesame seeds, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 head violet cabbage, thinly sliced
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- Preheat a non-stick skillet over medium-high heat.
- Add the salmon fillets to the pan, skin-side down, and cook for 4-5 minutes per side, or until the salmon is cooked through and the skin is crispy.
- Serve the salmon over a bed of violet cabbage.
Extra Tips
If you don’t have a non-stick pan, you can use a well-seasoned cast-iron skillet.
6. Skipping the Garnish
The Mistake
The garnish is not just for show. It’s an opportunity to add another layer of flavor and texture to the dish.
The Fix
A sprinkle of fresh cilantro, a squeeze of lime juice, or a few extra black sesame seeds can take this dish from good to great.
- Nutritional Facts (per serving): Calories: 460, Fat: 30g, Protein: 40g, Carbs: 6g
- Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 2
Ingredients
- 2 (6-ounce) salmon fillets
- 2 tablespoons black sesame seeds, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 head violet cabbage, thinly sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet and bake for 12-15 minutes, or until the salmon is cooked through.
- Serve the salmon over a bed of violet cabbage. Garnish with fresh cilantro and serve with lime wedges on the side.
Extra Tips
For a bit of heat, you can add a few slices of fresh chili to the garnish.
7. Not Making Enough
The Mistake
This dish is so good, you’ll be sad when it’s gone. The biggest mistake you can make is not making enough to have leftovers for lunch the next day.
The Fix
Double the recipe and thank us later.
- Nutritional Facts (per serving): Calories: 450, Fat: 30g, Protein: 40g, Carbs: 5g
- Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4
Ingredients
- 4 (6-ounce) salmon fillets
- 4 tablespoons black sesame seeds, freshly ground
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons grated ginger
- 1 head violet cabbage, thinly sliced
Cooking Instructions
- In a small bowl, whisk together the ground black sesame seeds, soy sauce, honey, and ginger.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet and bake for 12-15 minutes, or until the salmon is cooked through.
- Serve the salmon over a bed of violet cabbage.
Extra Tips
The leftover salmon is great in a salad or on a sandwich.
By avoiding these common mistakes, you’ll be well on your way to making the perfect black sesame salmon with violet cabbage. It’s a dish that’s sure to impress your friends and family, and it’s so easy to make, you’ll want to add it to your regular rotation. So what are you waiting for? Get cooking
