-
1
Season the salmon fillets with the salt and pepper.
-
2
Cook the slaw: In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and and all the sesame oil over high heat until hot, but not smoking.
-
3
Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.
-
4
Add the diced red bell pepper and toss lightly over high heat.
-
5
Add the broccoli slaw, toss lightly, and pour in the rice wine.
-
6
Stir and cover.
-
7
Cook over high heat a minute or two, then uncover and add the Hot and Sour Dressing.
-
8
Toss lightly for a minute and remove to a serving bowl.
-
9
Cook the salmon: Heat the remaining 2 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds.
-
10
Arrange the fillets in the pan, skin side up.
-
11
Partially cover and sear until well browned, about 5 to 6 minutes.
-
12
Turn the fish over and continue cooking for 5 to 6 minutes until, the fish flakes in the middle when prodded with a knife (see description).
-
13
Using a slotted spoon or spatula, portion the slaw on four individual serving plates (or leave in the serving bowl).
-
14
Place the cooked salmon fillets on top.
-
15
Make the glaze: Discard any remaining oil in the pan and add glaze ingredients (see description), stirring to combine.
-
16
Simmer over medium heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup.
-
17
Carefully pour the glaze over the salmon.
-
18
Serve with rice or another whole grain.
