There are lots of sustainable salmon options available now, from wild Alaskan to farmed U.S. species. Keep this easy recipe in mind for times when you have leftover cabbage in the fridge.
4 (6-ounce) salmon fillets
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons rice vinegar
4 teaspoons canola oil
1 tablespoon dark sesame oil
1 tablespoon lower-sodium soy sauce
1 teaspoon light brown sugar
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup shredded carrot
1/2 cup chopped fresh cilantro
3 green onions, thinly sliced
2 1/2 tablespoons sliced almonds, toasted
1 1/2 tablespoons toasted sesame seeds
How to Make It
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salmon with 3/8 teaspoon salt and pepper. Add salmon to pan, skin side down; cook 5 minutes. Turn salmon over; cook 2 minutes or until done.
While salmon cooks, combine vinegar and next 4 ingredients (through brown sugar) in a large bowl, stirring with a whisk. Add cabbages, carrot, cilantro, onions, and remaining 1/4 teaspoon salt to bowl; toss to coat. Divide salad evenly among 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds.