Sexy Salmon and Sassy Slaw |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A match made in heaven! See for yourself with this recipe created for RSC#14! Ingredients:
1 lb salmon, halved |
1 cup dry white wine |
2 sprigs fresh dill |
2 cups napa cabbage, shredded |
1/2 medium jicama, peeled & julienned, about 1 1/2c |
1/4 lb fresh snow pea, trimmed & julienned on the diagonal, about 1 1/2c |
1 bunch green onion, trimmed & chopped, about 1c |
1 lime, zest of |
1 lime, juice of |
1 tablespoon chopped fresh dill |
1 garlic clove, minced |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup extra virgin olive oil |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°F.
2. In 8x8 baking dish, pour in the wine, add the dill sprigs & top with salmon, skin side up. Bake for 25 - 30 minutes.
3. Toss together cabbage, jicama, snow peas & green onions.
4. Whisk together all ingredients for the vinaigrette. Set aside 2 TB & toss the rest with the slaw.
5. Whisk together the 2TB reserved vinaigrette with the 2TB melted butter.
6. To serve:
7. Place about 3/4c slaw on a plate. Set a piece of salmon on top. Drizzle with vinaigrette/butter mixture.
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