Grilled Asian-Style Salmon with Cabbage and Mint Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons oriental sesame oil
- 4 cups thinly sliced napa cabbage
- 1 cup (packed) fresh mint leaves
- Carbohydrate 4 g(1%)
- Cholesterol 94 mg(31%)
- Fat 30 g(46%)
- Fiber 2 g(9%)
- Protein 37 g(74%)
- Saturated Fat 6 g(31%)
- Sodium 593 mg(25%)
- Calories 441
Preparation 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.
Preparation 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.
