This recipe came from a cooking class I took a decade ago, and every summer I spend time trying to find which book I’ve stashed it in . The dressing has a wonderful flavor and serves to both marinate the fish and dress the slaw. A fresh tasting, light summer dinner.
Dressing:
3 Tb. chopped fresh mint (cilantro works too)
3 Tb. chopped fresh ginger
3 Tb. soy sauce
3 Tb.rice vinegar
3 Tb. Asian sesame oil
4 6 oz. salmon fillets
1/3 cup mayonnaise
4 cups thinly sliced Napa cabbage
1/2 cup shredded fresh mint leaves
1/2 cup julienne carrots
2 Tb. shredded green onions
In a small bowl toss the dressing ingredients together. Remove 1/4 cup dressing and pour over the salmon fillets, turning to coat. Cover and refrigerate 30 minutes. Grill salmon 4 to 6 minutes per side or until just cooked through.
Remove 1 Tb. dressing and mix with the mayonnaise. Cover and refrigerate until serving time. Toss cabbage, 1/2 cup mint leaves, carrots and green onions in a medium bowl. Add remaining dressing and toss well to coat. Divide slaw among 4 plates and top with salmon and dollop with the mayonnaise.
Note: Julienne carrots are available in the produce department. I usually skip the mayonnaise altogether. The slaw is great on its own; I have been serving it with ribs this summer.
{ 3 comments… read them below or add one }
I was looking at this recipe not long ago!! Trying to remember if it was one of the “good’ ones! Thanks for reminding me! Now I know what to make for my friend from Chicago who is visiting this week. What else do you picture with it? Chino corn? tomato concasse? Yellow tomato soup?
I think sauteed Chino’s corn would be perfect!
I love this recipe. I have it too, and wondered if perhaps we took this cooking class together? Who can remember? Thanks for sharing – I will make it again!