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Glazed Salmon with Mint and Cucumber Slaw

Photo: Kana Okada
Yield Makes 4 servings


  • 2/3 cup fresh orange juice
  • 6 tablespoons brown sugar
  • 2 teaspoons mustard powder
  • 1/4 cup plus 2 teaspoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 3/8 teaspoon black pepper
  • 4 salmon fillets (about 6 ounces each), skin removed
  • 1/2 small cucumber, cut into matchstick-size strips
  • 8 leaves Bibb lettuce, thinly sliced
  • 8 sprigs fresh mint
  • 1 orange, peeled and segmented
  • 1 tablespoon extra-virgin olive oil

Nutrition Information

  • calcium 64.12 mg
  • calories 441.06
  • caloriesfromfat 46 %
  • carbohydrate 23.06 g
  • cholesterol 100.36 mg
  • fat 22.62 g
  • fiber 1.31 g
  • iron 1.45 mg
  • protein 35.31 mg
  • satfat 4.19 g
  • sodium 248.73 mg

How to Make It

  1. In a small saucepan, over medium-high heat, whisk together the orange juice, sugar, mustard, 1/4 cup of the vinegar, and 1/4 teaspoon of the salt. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 8 minutes. Season with 1/4 teaspoon of the pepper.

    Heat broiler. Arrange the salmon on a foil-lined rimmed baking sheet. Brush the salmon with the glaze. Broil until the salmon is the same color throughout, about 5 minutes, basting once with the remaining glaze. Place the cucumber, lettuce, mint, and orange in a large bowl. Drizzle with the remaining 2 teaspoons of vinegar, the oil, and the remaining salt and pepper; toss.

    Tip: Use the tender inner leaves from the Bibb lettuce, not the outer tough leaves. Your reward will be a pleasing buttery taste and a supple texture.