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.

Recipe by Cooking Light January 1998


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

338 calories; calories from fat 42%; fat 15.8g; saturated fat 2.8g; mono fat 7.5g; poly fat 3.5g; protein 40.6g; carbohydrates 7g; fiber 2.3g; cholesterol 123mg; iron 1.6mg; sodium 356mg; calcium 79mg.