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From a new Nina Simonds cookbook ("Simple Asian Meals"), via The Spendid Table's online newsletter. We made this once and found the glaze to be too thin to cling to the fish well, so I plan to use half the amount of water the next time we make it. Otherwise, we enjoyed the flavors. It can be eaten hot, tepid, or even cold. All you really need is some cooked rice on the side, although we had it with steamed sugar snaps too. Broccoli slaw is sold in 12 ounce, not 9-ounce, bags where I live. The extra amount works just fine. The amount of red pepper flakes can be adjusted to taste; we enjoyed the level of spiciness, but others might not. We also prefer salmon to be slightly under-done, rather than flaking.
Units: US | Metric
Serving Size: 1 (228 g)
Servings Per Recipe: 4
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