Thai Salmon On Asian Slaw Recipe

Name: Thai Salmon On Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4 ounce) salmon fillets; 2 teaspoons olive oil; Dressing; 1 piece gingerroot, grated (Approximately 2 inch length.); 1/4 cup rice wine vinegar (Use lite if available.); 1 tablespoon soy sauce; 1/2 teaspoon lime juice; 3 tablespoons peanut butter; 1/2 - 3/4 teaspoon red pepper flakes; 1 -2 tablespoon water; Salad; 2 cups broccoli slaw mix; 2 green onions, white and green, sliced on diagonal; 1/3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced; 3 tablespoons finely chopped fresh cilantro; 2 tablespoons dry roasted peanuts, coarsely chopped; salt, to taste; black pepper, to taste

Servings: persons

2 (4 ounce) salmon fillets
2 teaspoons olive oil
Dressing
1 piece gingerroot, grated (Approximately 2 inch length.)
1/4 cup rice wine vinegar (Use lite if available.)
1 tablespoon soy sauce
1/2 teaspoon lime juice
3 tablespoons peanut butter
1/2 - 3/4 teaspoon red pepper flakes
1 -2 tablespoon water
Salad
2 cups broccoli slaw mix
2 green onions, white and green, sliced on diagonal
1/3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
3 tablespoons finely chopped fresh cilantro
2 tablespoons dry roasted peanuts, coarsely chopped
salt, to taste
black pepper, to taste

1
Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
2
In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
3
In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
4
To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 (4 ounce) salmon fillets, 2 teaspoons olive oil, Dressing, 1 piece gingerroot, grated (Approximately 2 inch length.), and more.

Yes, Thai Salmon On Asian Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Salmon On Asian Slaw

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