Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sustainable Choice.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.

Recipe by Cooking Light August 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: about 1/2 cup salad and 1 salmon fillet)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

426 calories; fat 24.8g; saturated fat 4.3g; mono fat 11.7g; poly fat 7.1g; protein 39g; carbohydrates 11g; fiber 4g; cholesterol 87mg; iron 2mg; sodium 551mg; calcium 113mg.