Shredded Cabbage and Salmon Salad
This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2011
- 1 1/2 cups frozen shelled edamame
- 1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
- 1 tablespoon honey
- 6 teaspoons soy sauce
- 1 tablespoon plus 1/4 teaspoon toasted sesame oil
- 3/4 pound center-cut salmon fillet, skin removed
- 5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
- 1/4 head napa cabbage, cored and thinly sliced (4 cups)
- 1/2 head red cabbage, cored and thinly sliced (4 cups)
- 1 small bunch scallions, thinly sliced (3/4 cup)
Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.