Grilled Salmon with an Asian Slaw

Salmon is a wonderful fish that most people enjoy. Add the slaw for a colorful and crunchy entrée. The slaw can be made ahead and refrigerated until ready to serve. The ingredients below will serve 2 people. We loaded up on the slaw for our veggie fix, so the slaw ingredient amounts could serve 4 people.

Ingredients

Asian slaw
1 cup of red cabbage thinly sliced
1 cup of green cabbage thinly sliced
1/2 cup of shredded carrots
3 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
2 teaspoons of sesame oil
1 teaspoon of fresh ginger, peeled and finely grated
1/2 teaspoon of sugar
1 tablespoon of toasted sesame seeds
Salmon
2- 4 oz. of fresh salmon filets
1 tablespoon of sesame oil
1 tablespoon of toasted sesame seeds

Technique

Make the slaw and refrigerate before serving. To make the slaw, add the first three ingredients to a large bowl. In a medium bowl add the next five ingredients and whisk. Pour over slaw and mix well until evenly coated. Garnish with toasted sesame seeds when serving.

Coat the top of the salmon filets with the sesame oil and grill on a preheated grill or grill pan on medium high heat for about 10 – 15 minutes. Remove from grill and serve over slaw and garnish with toasted sesame seeds. Cooking times will vary depending on the thickness of the salmon, your grill and how you like your salmon cooked.

Suggested Beverage

Try Sapporo, Tsingtao, Asahi, Hahn Estates Chardonnay (California), Excelsior Chardonnay (South Africa) or Souverain Sauvignon Blanc (Alexander Valley, California).

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