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Crispy Skin Salmon with Fiery Asian Slaw

Photo: Photo: Randy Mayor; Styling: Rose Nguyen
Yield

4 servings (serving size: about 1 cup slaw and 1 fillet)

Be sure to purchase skin-on salmon fillets for the best flavor and texture.

Ingredients

  • 4 (6-ounce) salmon fillets
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 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

Nutrition Information

  • calories 302
  • fat 14.8 g
  • satfat 2.8 g
  • monofat 6.8 g
  • polyfat 2.8 g
  • protein 29.2 g
  • carbohydrate 12 g
  • fiber 3.2 g
  • cholesterol 65 mg
  • iron 5.5 mg
  • sodium 577 mg
  • calcium 66 mg

How to Make It

  1. 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.

  2. 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.