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Seared Salmon With Citrus-Soy Glaze


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  • 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


Servings 6


Step 1

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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