Soy Ginger Salmon With Napa Sesame Slaw Recipes

SOY GINGER SALMON WITH NAPA SESAME SLAW

Steps:

• Mix 2 tablespoons vegetable oil, tamari, lime peel and juice, hot pepper sauce and ginger. Add salmon and marinate (turning occasionally) for 30 minutes.
• In bowl whisk vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add cabbage and toss to coat. Add chives and sesame seeds. Season to taste with salt and pepper.
• Grill salmon on medium high heat for 4 minutes per side for fully cooked salmon or 3 minutes per side for medium rare salmon.
• Serve salmon on top of the slaw.

GRILLED ASIAN-STYLE SALMON WITH CABBAGE AND MINT SLAW

Steps:

• Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
• Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
• Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.

SOY GINGER SALMON

Steps:

• Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
• Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
• Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Steps:

• Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
• Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.