Asian Salad with Salmon
This recipe was submitted by Everyday Food reader Marc Glomb, of San Francisco.
Everyday Food, October 2004
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
- 2 skinless salmon fillets (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1/4 cup rice vinegar
- 3 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1/2 small head napa cabbage, shredded (about 4 cups)
- 1 small head red cabbage, shredded (about 4 cups)
- 2 large carrots, shredded
- 1/4 cup finely chopped sweet onion, such as Vidalia
- 1/2 cup sliced or chopped toasted almonds
- 1/2 cup coarsely chopped dried apricots
- Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
- In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.
- To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.
- Divide salad among four plates; top with salmon. Drizzle reserved dressing over salmon.
You can leave out the almonds and dried apricots, or substitute other types of nuts and dried fruit, such as cashews, peanuts, mango, or pineapple.
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