From Jesse Cool

This dish is a glorious way to make red cabbage the star of the plate. Mound the salad in the center of the plate and surround it with the salmon roulades. The combination of everything together is what makes this simple yet colorful dish spectacular.

Slaw

1/2 cup organic tangerine or orange juice
1/4 cup packed brown sugar
2 tablespoons organic extra virgin olive oil
4 tablespoons finely chopped fresh chives
1 teaspoon red-pepper flakes or 1 tablespoon chopped fresh chile pepper
1/2 teaspoon salt
1/2 head red cabbage, sliced very thin (about 8 cups)

Roulades

4 ounces organic cream cheese, softened
1 tablespoon grated red onion
1 teaspoon chopped fresh thyme
1/4 pound thinly sliced smoked salmon
1 head butter or Boston lettuce
2 tangerines, sectioned

To make the slaw: In a large bowl, whisk together the juice, brown sugar, oil, chives, red-pepper flakes or chile pepper, and salt. Add the cabbage and toss to coat. Cover and let stand at room temperature for 1 hour, tossing occasionally.

To make the roulades: Meanwhile, in a small bowl, combine the cream cheese, onion, and thyme.

Lay the salmon flat on a clean work surface. Spread the cream cheese mixture thinly over the salmon. Starting from a narrow end, tightly roll the salmon into roulades. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes. Place the roulades on a cutting board and slice into 1/2″ rounds.

To serve, evenly divide the lettuce among 6 plates. Top with the slaw. Arrange the roulades on top of the slaw. Garnish with the tangerine sections.

Makes 6 servings
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Lisa Koenig.
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