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.
2 tablespoons lemon juice
5 garlic cloves, minced
2 (8-ounce) bottles clam juice
1 (16-ounce) bag coleslaw
4 (6-ounce) salmon fillets, skinned
1/4 cup chopped fresh cilantro or parsley
1/8 teaspoon pepper
How to Make It
Preheat oven to 375°.
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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