Ingredients

For the Salmon

• 4 (6-ounce/170 g) salmon fillets, preferably center cut, 1 to 1 ½ inches (2.5 to 4 cm) thick 
• Kosher salt and freshly ground black pepper 
• 2 teaspoons ground cumin
• 2 teaspoons grated fresh ginger
• 1 clove garlic, grated 
• 2 teaspoons olive oil
• 2 teaspoons orange zest
• ¼ cup (60 ml) freshly squeezed orange juice

For the Side Salad

• 2 tablespoons warm water, plus more as needed 
• 2 tablespoons tahini
• 2 tablespoons fresh lime juice
• 1 teaspoon honey 
• Kosher salt and freshly ground black pepper
• 5 cups (475 g) thinly sliced savoy or napa cabbage
• 8 Medjool dates, roughly chopped
• ¼ cup (30 g) chopped almonds
• 1 cup (40 g) roughly chopped loosely packed fresh cilantro (both leaves and tender stems) 
• Olive oil, for drizzling 
• Flaky salt, for serving

Method

• Preheat the oven to 450°F (230°C) and line a sheet pan with parchment. 
• While the oven heats, prep the salmon: Season the fillets well with salt and black pepper and place them in a shallow bowl or plate. In a small bowl, whisk together the cumin, ginger, garlic, olive oil, orange zest, and juice and season with salt and pepper. Pour the dressing over the top of the salmon and rub it all over the sides of the fish. Set aside to marinate while you make your side salad. 
• In a medium bowl, whisk together the warm water, tahini, lime juice, and honey and season with salt and black pepper. If needed, whisk in a few more tablespoons of warm water to loosen it up a bit. 
• In a large skillet, toast the almonds over medium- low heat, stirring frequently so they do not burn, 4 to 5 minutes. 
• In a large bowl, toss together the cabbage, dates, almonds, and cilantro and season well with salt and black pepper. Pour in the salad dressing and toss again to make sure everything is well coated. Drizzle with olive oil. Taste and adjust seasoning. 
• Roast the salmon in the preheated oven until the fillets are just cooked through, 10 to 12 minutes. (See “A Note” below.) 
• Serve the salmon on top of the cabbage salad or alongside. Finish with flaky salt. 
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• A NOTE: "If you like your salmon to be a bit more golden (I do), pop it under the broiler for a minute or so, watching it carefully to make sure it doesn’t overcook or burn. - Colu Henry"
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