Crispy Skin Salmon with Fiery Asian Slaw

  • carolfitz Posted: 05/11/10
    Worthy of a Special Occasion

    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.

  • Coastermom Posted: 08/04/10
    Worthy of a Special Occasion

    We all really enjoyed the slaw. I originally made it as a side for our lunches, but will be making it again for grilled dinners. Big thumbs up!

  • sedutta Posted: 09/15/09
    Worthy of a Special Occasion

    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.

  • skspillman Posted: 10/09/09
    Worthy of a Special Occasion

    I made this meal in 15 minutes flat from start to finish--amazing! The salmon was mellow and mild compared to the slaw, which was truly fiery. I will definitely make this again--so simple and tasty!

  • BrooklynHeart Posted: 01/27/11
    Worthy of a Special Occasion

    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!

  • mrsmarywalters Posted: 04/20/11
    Worthy of a Special Occasion

    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!!!

  • nlrutecki Posted: 08/18/11
    Worthy of a Special Occasion

    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!

  • Beaner29 Posted: 08/07/11
    Worthy of a Special Occasion

    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.


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