This recipe for pan-fried salmon and cabbage slaw is simple and easy enough to make for a weeknight meal, but the addition of pickled mustard seeds sets it apart from your usual dinner. If you’ve never tried pickled mustard seeds before, they’re a wonderful complement in flavor to salmon. Mixed into a dressing, pickled mustard seeds also add texture and a zesty pop of flavor to an otherwise classic slaw.
Our recipe for pickled mustard seeds makes about a pint of this condiment. However, you only need 2 tablespoons of pickled mustard seeds for this recipe. The leftover pickled mustard seeds are great to have on hand for other slaws, salads, dressings. When stored in an airtight container, pickled mustard seeds can last up to two months.
Pro tip: To use your time efficiently in the kitchen, start by making the pickled mustard seeds. Then, while the pickled mustard seeds are cooling to room temperature, you can complete the rest of the prep — shred the cabbage, grate the carrots, etc. — before moving on with the recipe.
About Chef George Pramatarov:
George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.