Soy-Ginger Grilled Salmon and Napa Sesame Slaw

By Dustin

Ingredients

• 1/4 cup vegetable oil
• 3 tablespoons tamari (dark soy sauce)
• Grated peel and juice of 1 lime
• 1 tablespoon hot pepper sauce (eyeball it)
• 1 3 inch piece fresh ginger, peeled and grated
• 4 6 ounces salmon fillets
• 1/2 cup rice vinegar or cider vinegar
• 1/4 cup honey
• 2 teaspoons toasted sesame oil
• 1 small head or 1/2 large head napa cabbage, shredded (about 4 cups)
• 1/2 bunch snipped chives (about 1/4 cup)
• 3 tablespoons toasted sesame seeds
• Salt and pepper

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat a grill or grill pan to medium-high. In a shallow dish, mix 2 tablespoons vegetable oil and the tamari, lime peel, lime juice, hot pepper sauce and ginger. Add the salmon and marinate, turning occasionally, for 15 to 20 minutes.

In a bowl, whisk the vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add the cabbage and toss to coat evenly. Add the chives and sesame seeds; season to taste with salt and pepper.