Prep 15 mins
Cook 25 mins
From Everyday Food. You can leave out the almonds and dried apricots, or substitute other types of nuts and dried fruit, such as cashews or peanuts and mango or pineapple. I haven't tried it yet, but I think scallions would be nice to stand in for the sweet onion, and I would probably add some fresh cilantro.
- 2 (340.19-453.59 g) salmon fillets, skinless
- coarse salt
- ground pepper
- 59.14 ml rice vinegar
- 44.37 ml toasted sesame oil
- 29.58 ml honey
- 1 head napa cabbage, shredded, about 4 cups
- 1 head red cabbage, shredded, about 4 cups
- 2 large carrots, shredded
- 59.14 ml sweet onion, finely chopped
- 118.29 ml toasted almond, sliced or chopped
- 118.29 ml dried apricot, coarsely chopped
- Heat broiler. Place salmon 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 T dressing.
- To remaining dressing, add Napa and red cabbage, carrots, onion, nuts and fruit; toss.
- Divide among 4 salad plates; top with salmon. Drizzle reserved dressing over salmon.