Cooking Light magazine. It has secured a spot in my permanent dinner rotation: quick, delicious, and healthy. What are you waiting for?
I make the recipe pretty much as is and serve with rice as a side. For tonight's version my fella made the basmati rice and slaw while I dealt with the salmon. I also threw together some pickled onions and used a wheat tortilla to put all the ingredients together to make one slammin' fish taco. The first five times I made this dinner I would say, without fail, "This would taste great as a taco," at which point I was reminded that I said the exact thing the last time I made this dish. Eventually, my taco dream came to fruition and it was fabulous.
Taste the slaw as you go and adjust quantities of ingredients to taste. I wouldn't even bother measuring: life is to short to clean tiny spoons. This slaw would be great with other proteins, or taste delicious the next day for a work lunch, accompanied by a salad. In fact, I try to think up other things to make to go with this slaw, much like I go to Deli Tini (a lovely sandwich shop on Youree Drive) for the avocado potato salad and then try to find a sandwich to go with it. And yes: I said Avocado. Potato. Salad. Swoon! But I digress.
Crispy Skin Salmon with Fiery Asian Slaw (4 servings)
4 (6 ounce) salmon fillets
Salt and Pepper
1/4 cup of orange juice
1 tbsp rice vinegar
1 tbsp balsamic vinegar
1 tbsp olive oil
2 tsp Sriracha
1 tsp ground ginger
1/2 tsp honey
1/2 cup chopped cilantro
1 (16 ounce) package cabbage-and-carrot coleslaw
1 tbsp toasted sesame seeds
Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.
While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add a pinch of salt, cilantro, and coleslaw; toss well to coat. Sprinkle with sesame seeds