Last night I was a master chef. Well, not really. But definitely the closest I’ll ever come.
Graham Elliot, the celebrity chef with the iconic white glasses (and now, matching iWatch) on the hit cooking show MasterChef and MasterChef Jr., was in Toronto to give an audience of local editors and foodies a hands-on cooking class and to chat a bit about Walmart’s plan to revamp their fresh food offerings.
Using nothing but ingredients found in the fresh department at Walmart, the Chicago-born chef dashed off two amazing 5 star restaurant-level recipes that were easy, and completely doable at home.
We’re talking about a crisp, bright apple and cabbage slaw, paired with a perfectly-crisp on the outside, tender in the middle piece of salmon. Trust me, the recipe is so delicious you’re going to want to make it for your family, friends, your date and maybe even your neighbours. It’s one of those go-to recipes you can pull out for special occasions or for a quick weeknight meal.
Walmart is going full-throttle on a plan to highlight the store’s selection of fresh produce and they’re pulling out all the stops to up their grocery game and give us what we’ve been asking for: fresh, whole foods that still won’t break the bank . From Canadian grade-A beef, artisanal bread that’s baked right in the store, luscious veggies and the kind of ripe and bright fruit you’d expect from the farmer’s market. It’s all good. Really good.
MasterChef star Graham Elliot’s Pan-Seared Salmon with Cabbage Slaw & Whole-Grain Mustard
1 medium head Napa cabbage, trimmed
1 red onion
1 Granny Smith apple, or other tart, firm apple
2 Tbsp extra virgin olive oil
Juice of 1 lemon
1Tbsp whole-grain mustard
1 tsp apple cider vinegar
4 salmon fillets, each weighing about 6 ounces
Salt & freshly ground black pepper
1 Tbsp olive oil
1 bunch thyme & chives, finely chopped for garnish
Using a mandolin or very sharp knife, shave or slice the cabbage as thinly as possible. Transfer the cabbage to a mixing bowl.
Using a mandolin or very sharp knife, shave or slice the onion as thinly as possible. Transfer the onion to the mixing bowl with the cabbage.
Peel and core the apple and julienne. Submerge the apple slices in a bowl of water as it’s sliced.
Drain the apple slices and gently shake or pat dry. Add the apples to the bowl with the cabbage and the onion and toss.
In a small bowl, whisk together 1 Tbsp of the extra-virgin olive oil and lemon juice. Drizzle over the coleslaw, tossing to mix. Use only enough dressing to coat the coleslaw lightly.
In another bowl, whisk the remaining Tbsp of olive oil with the mustard and vinegar and set aside.
Season the salmon on both sides with salt and pepper. In a grill pan or large saute pan, heat the olive oil over medium-high heat. When hot, cook the salmon for 3 to 4 minutes on each side.
Divide the coleslaw among 4 serving plates and top each serving with a salmon fillet. Garnish the salmon with the chives.
Drizzle the mustard vinaigrette over the salmon and around the plate and serve.