Asian Salad With Salmon

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2 (6 -8 ounce)  salmon fillets, skinless
•  coarse salt
•  ground pepper
• 1⁄4 cup rice vinegar
• 3  tablespoons  toasted sesame oil
• 2  tablespoons honey
• 1⁄2 head napa cabbage, shredded, about 4 cups
• 1  head red cabbage, shredded, about 4 cups
• 2  large carrots, shredded
• 1⁄4 cup sweet onion, finely chopped
• 1⁄2 cup  toasted almond, sliced or chopped
• 1⁄2 cup  dried apricot, coarsely chopped

Directions

1. 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.
2. In a large bowl, whisk together vinegar, oil and honey; season with salt and pepper. Set aside 2 T dressing.
3. To remaining dressing, add Napa and red cabbage, carrots, onion, nuts and fruit; toss.
4. Divide among 4 salad plates; top with salmon. Drizzle reserved dressing over salmon.