1

Salmon with Thai Slaw

Total Time
19 min
Prep
10 min
Cook
9 min
Serves
4
Difficulty
Easy
Ingredients

uncooked farmed salmon fillet(s) with or without skin

24 oz, (4 6-ounce fillets)

table salt

½ tsp

lime zest

1 tsp, grated

fresh lime juice

1 Tbsp

fish sauce

1 Tbsp, (Asian)

sugar

1 tsp

dark sesame oil

1 tsp

uncooked savoy cabbage

½ head(s), small head, thinly sliced

shredded carrot(s)

½ cup(s)

cilantro

cup(s)

fresh mint leaves

cup(s)

jalapeño pepper(s)

1 medium, seeded and minced, or small red Thai chile

cooking spray

1 spray(s)

fresh lime(s)

½ item(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
Notes
Savoy cabbage looks like a deeply wrinkled version of regular green cabbage. You can use green cabbage or Napa cabbage in this recipe, however, if you prefer.

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