Seared Salmon With Citrus-Soy Glaze
- 4 cups thinly-sliced Napa cabbage
- 4 cups thinly-sliced fresh spinach - (packed)
- 1 red bell pepper cut matchstick-size
- 1 carrot cut matchstick-size
- 1/4 cup rice vinegar
- 1/4 cup canola oil plus
- 1 tablespoon canola oil
- 1 tablespoon soy sauce plus
- 1 teaspoon soy sauce
- 1 tablespoon oriental sesame oil
- 6 salmon fillets - (6 oz ea)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 teaspoon chopped peeled fresh ginger
- 1 garlic clove chopped
- 1/2 cup fresh orange juice
- 3 tablespoons fresh lime juice
Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm.
Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat.
Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
This recipe yields 6 servings.
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