Sesame Cabbage Salad with Grilled Salmon
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Ingredients
Cooking Spray
4 salmon fillets (6 oz.)
.63 teaspoons kosher salt, divided
½ teaspoon ground black pepper
2 tablespoons rice vinegar
4 teaspoons canola oil
1 tablespoon dark sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon light brown sugar
2 cups chopped red cabbage
2 cups chopped green cabbage
1 cup grated carrot
½ cup chopped fresh cilantro
3 green onions, thinly sliced
2 ½ tablespoons toasted almonds, sliced
1 ½ tablespoons toasted sesame seeds
To make
Eco-friendly choice.Now there are many eco - friendly options for cooking salmon-from wild Alaskan to grown in the United States. Keep this simple recipe in mind in case you have cabbage left in the fridge.
Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Sprinkle the salmon with 3/8 teaspoons of salt and pepper. Place the salmon in the pan, skin side down; cook for 5 minutes. Flip the salmon over; cook for 2 minutes or until tender.While the salmon is cooking, combine the vinegar and the next 4 ingredients (with brown sugar) in a large bowl, stirring with a whisk. Add the cabbage, carrot, coriander, onion, and remaining 1/4 teaspoon salt to the bowl; stir to coat. Spread the salad evenly over 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds.
Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Sprinkle the salmon with 3/8 teaspoons of salt and pepper. Place the salmon in the pan, skin side down; cook for 5 minutes. Flip the salmon over; cook for 2 minutes or until tender.While the salmon is cooking, combine the vinegar and the next 4 ingredients (with brown sugar) in a large bowl, stirring with a whisk. Add the cabbage, carrot, coriander, onion, and remaining 1/4 teaspoon salt to the bowl; stir to coat. Spread the salad evenly over 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds.
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Author:Admin
Published: 11/20/2023 9:40 PM
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