This nutritious salad recipe was submitted by reader Marc Glomb of San Francisco, California.
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 4 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.