Seared Ginger-Balsamic Salmon with Hot and Sour Slaw
April 15, 2019
This Seared Ginger-Balsamic Salmon with Hot and Sour Slaw is very healthy and delicious. The seared salmon and easy slaw are excellent served hot, room temperature, or cold.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Ingredients
4 pieces (6 ounces each) center-cut salmon fillets with skin, patted dry
½ teaspoon freshly ground black pepper
4 teaspoons olive or canola oil
2 tablespoons fresh ginger, chopped
1 teaspoon crushed red pepper flakes
1 medium red pepper, cored, seeded, and cut into dice
1 bag (9 ounces) shredded broccoli slaw (3½ cups)
2 tablespoons rice wine or sake
2 tablespoons fresh lemon juice
2 tablespoons fresh ginger, minced
1½ tablespoons firmly packed light brown sugar
Hot and Sour Dressing (combine in a small bowl)
Directions
1Season the salmon fillets with the salt and pepper. In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two.
2Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl. Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife. Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top. Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1½ to 2 minutes, until thickened and reduced to ⅓ cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.
Recipe from Simple Asian Meals: Irresistibly Satisfying and Healthy Dishes for the Busy Cook by Nina Simonds (Rodale Books, 2012).
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