Thai Salmon on Asian Slaw |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13. Ingredients:
2 (4 ounce) salmon fillets |
2 teaspoons olive oil |
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 |
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 |
Directions:
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.
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