This 30-minute dinner features the best flavors of your favorite Thai food. The meaty lush salmon is well-matched with the nutty tart dressing of the cabbage slaw. The cool crunch and minty freshness of the slaw makes this a great dinner for eating outside on warm summer nights. Add some cellophane noodles or brown rice to absorb the zesty cabbage dressing. The colors of the bright veggies and rich pink salmon are such a beautiful combination you may want to serve this dish with a side of steamed broccoli at your next lunch gathering. The slaw also makes a wonderful side dish to grilled chicken breasts and pork tenderloin.
Ingredients
24 oz uncooked farmed salmon fillets with or without skin, (four 6-oz fillets)
½ tsp table salt
1 tsp lime zest, grated
1 tbsp fresh lime juice
1 tbsp Asian fish sauce
1 tsp sugar
1 tsp dark sesame oil
½ uncooked savoy cabbage head, thinly sliced
½ cup shredded carrots
⅓ cup cilantro
⅓ cup fresh mint leaves
1 medium Jalapeño pepper, or small red Thai chile, seeded and minced
4 sprays cooking spray
½ fresh lime, cut into 4 wedges
Instructions
Sprinkle salmon with salt. Spray large skillet with nonstick spray and set over medium-high heat. Add salmon, skin side down, and cook for 4 minutes. Turn and cook until lightly browned and just opaque in center, about 4 minutes longer.
Meanwhile, to make the slaw, whisk together lime zest and juice, fish sauce, sugar, and sesame oil in a large bowl. Add cabbage, carrot, cilantro, mint, and jalapeño and toss to coat well.
Remove and discard skin from salmon. Serve salmon with slaw and lime wedges.
Serving size: 1 Salmon Fillet and 1 cup of Thai Slaw.
Notes
Savoy cabbage looks like a deeply wrinkled version of regular green cabbage. You can use green cabbage or Napa cabbage in this recipe, however, if you prefer.
