Grilled Asian-Style Salmon with Cabbage and Mint Slaw |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve with: Grilled portobello mushrooms and a rice salad with sliced radishes. Dessert: Scoops of coconut, pineapple, and passion-fruit sorbets drizzled with rum. Ingredients:
1 cup (packed) fresh mint leaves |
2 tablespoons chopped peeled fresh ginger |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
2 tablespoons oriental sesame oil |
4 6-ounce salmon fillets with skin |
4 cups thinly sliced napa cabbage |
Directions:
1. Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
2. 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.
3. 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.
|
|