• 1 onion, sliced thin
• 3 tablespoons butter
• 1 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 cup dry white wine such as sauvignon blanc, chenin blanc, or Chablis
• 1 teaspoon sugar
• 1 small head Napa cabbage, sliced thin crosswise (about 8 cups sliced) (see Note)
• 4 teaspoons chili powder
• 4 teaspoons sesame seeds
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 1⁄2 pounds center-cut salmon fillet, skinned and cut crosswise into 4 portions
In a large skillet, cook the onion in the butter over moderate heat stirring occasionally, until pale golden. Add the lemon zest, juice, wine, and sugar and cook over moderately high heat until liquid is reduced by half, about 15 minutes. Add the cabbage and cook, stirring, until it is wilted and just tender. Add salt and pepper to taste and keep warm while the salmon is cooking.
In a small bowl, combine chili powder, sesame seeds, salt, and pepper. Coat the salmon with the mixture. Heat 1 tablespoon of oil in a large nonstick skillet over moderately high heat and add the salmon. If the salmon is browning too quickly, reduce the heat to moderate. Cook for four to five minutes on each side or until brown and crisp (blackened does not mean burned) and just cooked through.
Divide the cabbage among four plates and top with the salmon.
NOTE: Napa cabbage is a delicate, curly-leafed cabbage. It has a tightly packed, elongated head, with curly pale green to yellow leaves on white ribs. The cabbage can be simply sliced crosswise starting at the top of the head, to make shreds. Regular cabbage can be substituted, but it may take longer cooking time to become tender.
Thanks to Leslie Glover Pendleton for this recipe