Crispy Skin Salmon with Fiery Asian Slaw
from Cooking Light September 2009 issue, page 20
For the salmon:
4 salmon fillets (I used skinless)
1/4 cup fresh orange juice
For the slaw: (I halved the recipe)
1 Tbsp rice vinegar
1 Tbsp balsamic vinegar
1 Tbsp olive oil
2 tsp hot sauce
1 tsp ground fresh ginger (I omitted)
1/2 tsp honey
1/2 cup chopped cilantro
1 16-oz package cabbage and carrot coleslaw mix
1 Tbsp toasted sesame seeds
*Cook the salmon in a skillet sprayed with cooking spray, seasoned with salt and pepper. Add the orange juice and cook until liquid evaporates and fish flakes with fork.
*For the slaw – whisk the first 6 ingredients together (with some salt and pepper too), toss with cabbage and cilantro. Top individual servings with sesame seeds.
The verdict: The slaw was a little on the dry side, so I added a few more shakes and squirts of the vinegars and oil until I liked it 🙂 The salmon and cheetahs were deeeelicious!