Grilled Asian-Style Salmon with Cabbage and Mint Slaw
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Serve with: Grilled portobello mushrooms and a rice salad with sliced radishes. Dessert: Scoops of coconut, pineapple, and passion-fruit sorbets drizzled with rum.
Ingredients
1 cup (packed) fresh mint leaves
2 tablespoons chopped peeled fresh ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oriental sesame oil
4 6-ounce salmon fillets with skin
4 cups thinly sliced Napa cabbage
Instructions
Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.
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