Salmon with Thai slaw
1
Points®
Temps total: 19 min • Préparation: 10 min • Cuisson: 9 min • Portions: 4 • Difficulté: Facile
Ingrédients
Uncooked farmed skinless salmon fillet
24 oz
Table salt
½ tsp(s)
Lime zest
1 tsp(s), grated
Fresh lime juice
1 tbsp(s)
Asian fish sauce
1 tbsp(s)
Turbinado sugar
1 tsp(s)
Dark sesame oil
1 tsp(s)
Uncooked savoy cabbage
½ head(s), small head, thinly sliced
Shredded carrots
½ cup(s)
Cilantro
⅓ cup(s)
Fresh mint leaves
⅓ cup(s)
Jalapeño pepper
1 medium, seeded and minced, or small red Thai chile
Cooking spray
1 spray(s)
Lime
½ wedge(s), cut into 4 wedges
Instructions
1
Sprinkle salmon with salt. Spray large skillet with nonstick spray and set over medium-high heat. Add salmon, skin side down, and cook 4 minutes. Turn and cook until lightly browned and just opaque in center, about 4 minutes longer.
2
Meanwhile, to make slaw, whisk together lime zest and juice, fish sauce, sugar, and sesame oil in large bowl. Add cabbage, carrot, cilantro, mint, and jalapeño and toss to coat well.
3
Remove and discard skin from salmon. Serve salmon with slaw and lime wedges.
4
Serving size: 1 salmon fllet and 1 cup slaw
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