Crispy Skin Salmon with Fiery Asian Slaw

By LaLaCooks

Nutritional Information
Calories:
302
Fat:
14.8g (sat 2.8g,mono 6.8g,poly 2.8g)
Protein:
29.2g
Carbohydrate:
12g
Fiber:
3.2g
Cholesterol:
65mg
Iron:
5.5mg
Sodium:
577mg
Calcium:
66mg

Review: seemad9000
This was the ideal weeknight meal: quick, easy, and incredibly tasty. The slaw complemented the salmon perfectly and had a nice kick. Everything came together quickly and there were plenty of leftovers for lunch the next day. I followed the directions exactly, except that I did add a splash of sesame oil to the slaw marinade for some extra nuttiness

Ingredients

• 4 (6-ounce) salmon fillets
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 cup fresh orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons Sriracha (hot chile sauce)
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon honey
• 1/2 cup chopped fresh cilantro
• 1 (16-ounce) package cabbage-and-carrot coleslaw
• 1 tablespoon toasted sesame seeds

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.