Marc and I have been trying to decrease the starchy pasta or potato sides from many of our dinners. This is a great, quick and easy supper that is a light meal- guaranteed to please. Source:Cooking Light, September 2009.
4 6 oz. salmon fillets, skin on
¾ tsp salt, divided
¼ tsp black pepper
¼ c. orange juice
1 tbs. rice vinegar
1 tbs. balsamic vinegar
1 tbs. olive oil
2 tsp Sriracha (hot chili sauce)
1 tsp ground fresh ginger
½ tsp honey
½ c. chopped fresh cilantro
1 16 oz pkg cabbage and carrot coleslaw mix (coarse is better)
1 tbs toasted sesame seeds
Combine rice vinegar, balsamic vinegar, olive oil, chili paste, ginger and honey in a bowl. Whisk until blended. Add ½ tsp salt, cilantro, and coleslaw mix. Toss well to coat evenly. Sprinkle with the sesame seeds.
Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with ¼ tsp salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 min.Turn salmon over; cook 3 min. Add orange juice to pan; cook 30 seconds or until liquid slightly evaporates and fish flakes easily when tested with a fork. Serve salmon with slaw on the side. Serves 4.