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 (226.79 g) salmon fillets
- 9.85 ml olive oil
- 1 piece gingerroot, grated (Approximately 2 inch length.)
- 59.14 ml rice wine vinegar (Use lite if available.)
- 14.79 ml soy sauce
- 2.46 ml lime juice
- 44.37 ml peanut butter
- 2.46-3.69 ml red pepper flakes
- 14.79-29.58 ml water
- 473.18 ml broccoli slaw mix
- 2 green onions, white and green, sliced on diagonal
- 0 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
- 44.37 ml finely chopped fresh cilantro
- 29.58 ml 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)
I must admit I was a little nervous about the peanut butter in the dressing, but it was really good! I'll probably make the salad as a side dish to have with other meals.
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.