Thai Salmon on Asian Slaw

Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.
Most Helpful

5 5

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)

5 5

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.

4 5

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.