Be sure to purchase skin-on salmon fillets for the best flavor and texture.
4 (6-ounce) salmon fillets
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons Sriracha (hot chile sauce)
1 teaspoon bottled ground fresh ginger
1/2 teaspoon honey
1/2 cup chopped fresh cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds
How to Make It
Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.
While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.
I adapted this recipe as a marinade using juice of 1/4 an orange, tubed ginger, balsamic vinegar, rice vinegar sprinkled with salt and pepper and it was absolutely wonderful. Next time I will try it with the slaw but I paired this one with the corn, basil, and tomato goat cheese salad. Soooo good for a fresh beautiful summer night!
Salmon was good, make sure you cook it long enough for the top and bottom to get crispy. The slaw is very spicy; i love spicy food normally but this was an unpleasant burn; a normal person would definitely not be able to eat it with 2tsp of sriracha.
This was the bomb! To make it even better, I marinated the salmon in soy sauce, oj, garlic and ginger at room temperature for about an hour prior to cooking in a covered tupperware container. Also, I used a little bit of olive oil instead of Pam cooking spray. Restaurant Quality!!!
This is the first salmon recipe that I've cooked that I'd actually cook again! Simple! Quick! Gorgeous flavor (both the salmon and the slaw). My crispy skin did not crisp unfortunately (make sure your pan is pre-heated and hot!), but that was my operator error, and it was still flavorful and tasty. I'd make this again!
Pretty good, superfast. Made a mistake and added the oj to the cabbage dressing, didn't notice til it came time to add oj to the salmon. Actually liked the double-orange so I might recommend you do the same. Made our own slaw with stuff from the fridge: savoy cabbage, carrot, daikon radish, red & yellow bell pepper. Served with steamed snow peas. Looked great on the plate, good combo of flavors & textures.
This was the ideal weeknight meal: quick, easy, and incredibly tasty. The slaw complemented the salmon perfectly and had a nice kick. Everything came together quickly and there were plenty of leftovers for lunch the next day. I followed the directions exactly, except that I did add a splash of sesame oil to the slaw marinade for some extra nuttiness. We shredded the salmon into the slaw for a salmon salad. This is a keeper.
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