Salmon with Thai slaw
11
Points®
Total time: 29 min • Prep: 20 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
This 30-minute dinner features the best flavors of your favorite Thai food. The meaty lush salmon is well matched with the nutty tart dressing of the cabbage slaw. The cool crunch and minty freshness of the slaw makes this a great dinner for eating outside on warm summer nights. Add some cellophane noodles or brown rice to absorb the zesty cabbage dressing. The colors of the bright veggies and rich pink salmon are such a beautiful combination you may want to serve this dish with a side of steamed broccolini at your next lunch gathering. The slaw also makes a wonderful side dish to grilled chicken breasts and pork tenderloin.
Ingredients
Uncooked farmed salmon fillet(s) with or without skin
24 oz
Table salt
0.5 tsp
Lime zest
1 tsp
Fresh lime juice
1 Tbsp
Asian fish sauce
1 Tbsp
Sugar
1 tsp
Dark sesame oil
1 tsp
Uncooked savoy cabbage
0.5 head(s)
Shredded carrots
0.5 cup(s)
Cilantro
0.333 cup(s)
Fresh mint leaves
0.333 cup(s)
Jalapeño pepper(s)
1 medium
Cooking spray
4 spray(s)
Lime
0.5 item(s)
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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