Salmon With Asian Walnut Slaw Recipes

SALMON WITH ASIAN WALNUT SLAW RECIPE

Steps:

• In a rectangular shallow dish, mix the chili sauce, teriyaki sauce and rice vinegar
• Set aside 2 tablespoons for later use
• Place the salmon in the dish, letting it marinate for 30 minutes
• In a medium-sized bowl, mix the cabbage, green onions, carrots and half of the walnuts
• Drizzle the marinade sauce over the veggies
• Place it in the fridge till plating
• Turn on your grill at medium to high heat
• Grill your marinated salmon for 4 to 5 minutes or until the fish starts to flake
• Once done, remove the salmon from grill
• In a separate platter place your grilled salmon
• Place the slaw on the platter
• Decorate your dish with leftover walnuts and cilantro
• You can double up the slaw ingredients, add in some lettuce leaves and you have yourself a Walnut Salad
• Don't overcook your Salmon, pay attention to the edges and the top, when they start to brown it indicates that your Salmon is ready
• Always buy fresh produce, they will give a better tasting meal and you can store them for longer

SALMON WITH ASIAN WALNUT SLAW

Steps:

• In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
• Place salmon in dish skin side up and let marinate for 30 minutes.
• Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
• Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

SALMON WITH ASIAN WALNUT SLAW

Steps:

• In a shallow dish stir together chili sauce, teriyaki sauce, and vinegar. (Set aside 2 tablespoons.)
• Place salmon in dish skin side up and let marinate for 30 minutes.
• Toss together cabbage, carrots, green onions, and half the walnuts with reserved marinade and refrigerate.
• Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.

SALMON WITH ASIAN WALNUT SLAW

Steps:

• In a shallow dish stir together chili sauce, teriyaki sauce, and vinegar. (Set aside 2 tablespoons.)
• Place salmon in dish skin side up and let marinate for 30 minutes.
• Toss together cabbage, carrots, green onions, and half the walnuts with reserved marinade and refrigerate.
• Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.

GRILLED ASIAN-STYLE SALMON WITH CABBAGE AND MINT SLAW

Steps:

• 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.

THAI SALMON ON ASIAN SLAW

Steps:

• 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.