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4 cups thinly sliced Napa cabbage (I use regular cabbage)
Toss first 4 ingredients in a large bowl.
Whisk vinegar 1/4 cup canola oil, 1 tbsp. soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
Heat remaining 1 tbsp. canola oil in a heavy large skillet over medium high heat. Sprinkle salmon with salt and pepper; add to pan. Brown one side (about 4 minutes). Turn and cook until opaque in center (about 2 minutes). Transfer salmon to a plate and tent with foil to keep warm.
To same skillet add ginger and garlic. Sauté about 1 minute over medium-high heat. Add orange and lime juices and 1 tsp. soy sauce. Boil until reduced to 1/4 cup glaze (about 3 minutes). Remove from heat.
Rewhisk vinagrette. Add to vegetable mixture and toss to coat. Divide equally between plates. Place 1 salmon filet atop vegetables on each plate. Drizzle glaze over salmon and serve.
Poster's Notes:
This is a very attractive dish, especially when the top of the salmon is nicely browned. The combination of textures is very appealing. I also add some chopped chives at the end, which I sprinkle lightly over each plate. I highly recommend fresh salmon, if available. If your taste runs sweet, you can add a little honey or sugar when making the glaze.
Posted by Scott Mann
Nutritional Info Per Serving: N/A
4 cups (packed) thinly sliced fresh spinach
1 red bell pepper, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
1/4 cup rice vinegar
1/4 cup + 1 tsp. canola oil
1 tbsp. + 1 tsp. soy sauce
1 tablespoon Oriental sesame oil (or about 1/2 tsp. roasted sesame oil)
6 salmon filets (about 6 oz. each)
1 tsp. chopped, peeled fresh ginger
1 garlic clove, minced
1/2 cup fresh orange juice
3 tbsp. fresh lime juice
I can identify with those 90 degree holy days, so I'll pass along a recipe for a first course that combines fish and green salad. It's quite elegant and the fish can be served hot or cold.