Sexy Salmon and Sassy Slaw
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
2
ingredients
-
salmon
- 1 lb salmon, halved
- 1 cup dry white wine
- 2 sprigs fresh dill
-
slaw
- 2 cups napa cabbage, shredded
- 1⁄2 medium jicama, peeled & julienned, about 1 1/2c
- 1⁄4 lb fresh snow pea, trimmed & julienned on the diagonal, about 1 1/2c
- 1 bunch green onion, trimmed & chopped, about 1c
-
vinaigrette
- 1 lime, zest of
- 1 lime, juice of
- 1 tablespoon chopped fresh dill
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons butter, melted
directions
- Preheat oven to 350°F.
- In 8x8 baking dish, pour in the wine, add the dill sprigs & top with salmon, skin side up. Bake for 25 - 30 minutes.
- Toss together cabbage, jicama, snow peas & green onions.
- Whisk together all ingredients for the vinaigrette. Set aside 2 TB & toss the rest with the slaw.
- Whisk together the 2TB reserved vinaigrette with the 2TB melted butter.
-
To serve:
- Place about 3/4c slaw on a plate. Set a piece of salmon on top. Drizzle with vinaigrette/butter mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a 5 star recipe but taking into consideration that the directions and amounts were off it`s 4 stars for us. The butter should be posted under the salmon ingredients, The directions state to mix all the dressing ingredients together which would include the butter. Oops. No I didn`t didn`t do it but I know some would. Very easy to put together. The amount of salad leftover is a bit! It should have been worked is serve 4 not 2. Some fresh shredded ginger root and carrots would be delish in this as well. I light and refreshing dish! Thanks a good luck!
-
The slaw tasted good and nicely complemented the salmon. I liked the inclusion of snow peas, and also added a few matchstick carrots and double the garlic. I made my slaw a couple hours in advance so that the jicama could soak up the lime and garlicky flavors of the dressing. Then I marinated the salmon in wine for a half hour before oven-poaching it. This cooking method was easy, and that was nice. A couple concerns were that the vinaigrette seemed too oily and the leftover slaw became mildly bitter overnight in the refrigerator. Also, I experienced a little confusion in step #4 of the recipe because it appeared that butter was listed as one of the vinaigrette ingredients. That being said, I really enjoyed your recipe and thank you for sharing it. Good luck in the contest!
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York