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Grilled Asian-Style Salmon With Cabbage And Mint Slaw


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  • 1 cup fresh mint leaves - (packed)
  • 2 tablespoons chopped peeled fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons oriental sesame oil
  • 4 salmon fillets with skin - (6 oz ea)
  • 4 cups thinly-sliced Napa cabbage


Servings 4


Step 1

Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.

Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.

Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.

This recipe yields 4 servings.

Serve with: Grilled portobello mushrooms and a rice salad with sliced radishes.

Dessert: Scoops of coconut, pineapple, and passion-fruit sorbets drizzled with rum.

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