Prep 15 mins
Cook 10 mins
A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13.
- 2 (4 ounce) salmon fillets
- 2 teaspoons olive oil
- 1 piece gingerroot, grated (Approximately 2 inch length.)
- 1⁄4 cup rice wine vinegar (Use lite if available.)
- 1 tablespoon soy sauce
- 1⁄2 teaspoon lime juice
- 3 tablespoons peanut butter
- 1⁄2-3⁄4 teaspoon red pepper flakes
- 1 -2 tablespoon water
- 2 cups broccoli slaw mix
- 2 green onions, white and green, sliced on diagonal
- 1⁄3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons dry roasted peanuts, coarsely chopped
- salt, to taste
- black pepper, to taste
- Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
- In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
- In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
- To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.
Absolutely delicious! And qualifies as a perfectly healthy and balanced meal (btw, the amount of peanuts in the nutrition info is wrong, the calories are actually about 200 less per serving and almost half the fat)
Great flavors. Next time will add some sliced Thai chiles or jalapenos for a little zip. I had to add quite a bit of water to get the right consistency. I omitted the peanuts as a personal preference.
Very good! Made this over the weekend for my husband and a friend. I am not a fan of peanuts or peanut butter so I used roasted slivered almonds and almond butter instead. Everyone raved and said this is a definite make again.