Salmon with Thai slaw
uncooked farmed salmon fillet(s) with or without skin
24 oz, (4 6-ounce fillets)
1 tsp, grated
fresh lime juice
1 Tbsp, (Asian)
dark sesame oil
uncooked savoy cabbage
½ head(s), small head, thinly sliced
fresh mint leaves
1 medium, seeded and minced, or small red Thai chile
½ item(s), cut into 4 wedges
- 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.
- 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.
- Remove and discard skin from salmon. Serve salmon with slaw and lime wedges.
- Serving size: 1 salmon fllet and 1 cup slaw