Summer Salmon And Slaw Salad Recipe

Name: Summer Salmon And Slaw Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded red cabbage; 2 cups shredded green cabbage; one jalapeno pepper, seeds and ribs removed, very finely julienned; 1 red bell pepper, seeds and ribs removed, julienned; 2 scallions, sliced; Dressing:; 1/2 cup red wine vinegar; 1/4 cup sugar; 1 tablespoon prepared mustard; 1 teaspoon hot pepper sauce; salt and pepper to taste; Salmon steak or fillet, about 3/4 lb.; 2 tablespoons prepared mustard; 1 teaspoon hot pepper sauce; 1 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil

Servings: persons

1 cup shredded red cabbage
2 cups shredded green cabbage
one jalapeno pepper, seeds and ribs removed, very finely julienned
1 red bell pepper, seeds and ribs removed, julienned
2 scallions, sliced
Dressing:
1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoon prepared mustard
1 teaspoon hot pepper sauce
salt and pepper to taste
Salmon steak or fillet, about 3/4 lb.
2 tablespoons prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon olive oil

1
Combine cabbage and peppers in large bowl. Combine dressing ingredients and whisk to blend. Pour three fourths of dressing over slaw mixture and set aside in refrigerator.
2
Stir together mustard, pepper sauce, cumin and black pepper and rub over flesh side of salmon (if salmon is skinless, rub on both sides.)
3
Preheat very heavy skillet over high heat. Add olive oil to pan, and add salmon, seasoned side down. Sear for about 10 minutes. Turn salmon over, turn heat down to low-medium and cover pan. Continue to cook until salmon is cooked throughout and begins to flake. (10 to 15 minutes)
4
Remove skin, and set salmon aside to cool to room temperature.
5
To serve, divide slaw mixture on four individual plates and place chunks of salmon on top. Drizzle salmon with remaining dressing.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup shredded red cabbage, 2 cups shredded green cabbage, one jalapeno pepper, seeds and ribs removed, very finely julienned, 1 red bell pepper, seeds and ribs removed, julienned, and more.

Yes, Summer Salmon And Slaw Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Salmon And Slaw Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions