Crispy Skin Salmon with Fiery Asian Slaw

Photo: Photo: Randy Mayor; Styling: Rose Nguyen

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

Yield: 4 servings (serving size: about 1 cup slaw and 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 14.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 29.2g
  • Carbohydrate: 12g
  • Fiber: 3.2g
  • Cholesterol: 65mg
  • Iron: 5.5mg
  • Sodium: 577mg
  • Calcium: 66mg

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

Preparation

  1. 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. 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.
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