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

The cabbage-and-carrot mixture adds a crispy contrast to this flavorful poached fish. The dish is best served in a large, shallow pasta bowl.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place coleslaw in an 11 x 7-inch baking dish; arrange fish on top of coleslaw. Pour juice mixture over fish; sprinkle with cilantro and pepper. Bake at 375° for 12 minutes or until fish flakes easily when tested with a fork.

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