Salmon with Thai Slaw
- Total Time
uncooked farmed salmon fillet(s) with or without skin24 oz, (4 6-ounce fillets)
table salt½ tsp
lime zest1 tsp, grated
fresh lime juice1 Tbsp
fish sauce1 Tbsp, (Asian)
dark sesame oil1 tsp
uncooked savoy cabbage½ head(s), small head, thinly sliced
shredded carrot(s)½ cup(s)
fresh mint leaves⅓ cup(s)
jalapeño pepper(s)1 medium, seeded and minced, or small red Thai chile
cooking spray1 spray(s)
fresh lime(s)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