Glazed Salmon with Avocado Slaw

Glazed Salmon with Avocado Slaw

Glazed Salmon with Avocado Slaw

This Glazed Salmon with Avocado Slaw is on the list of must try.

Yield: 4 servings

3

tablespoons soy sauce

1

clove garlic, peeled

1

teaspoon peeled and finely chopped fresh ginger

tablespoons honey

1

teaspoon sesame oil

¼

cup seasoned rice vinegar

¼

cup olive oil

4

(5 oz.) salmon filets

¼

cup sliced water chestnuts, cut into thin strips

1

medium carrot, shredded

1

red bell pepper, thinly sliced

3

cups shredded Napa cabbage

Salt and ground black pepper, to taste

1 large ripe Fresh California Avocado, peeled, seeded, and cut into

¼- inch cubes

 

  1. Place soy sauce, garlic, ginger, honey, sesame oil, vinegar and olive oil in a food processor or blender. Blend until smooth and creamy.
  1. Place salmon filets in a shallow dish and pour half the soy sauce mixture over top; turn filets to coat on all sides. Set aside.
  1. Place water chestnuts, carrot, bell pepper and cabbage in a medium bowl and toss with remaining soy sauce mixture. Season with salt and pepper. Add avocado and toss to combine. Set aside.
  1. Heat small amount of olive oil in a non- stick skillet over medium high heat. Place salmon skin- side up and cook until nicely browned, about 6 Turn salmon over and cook until it is cooked through, about 6 minutes more.
  2. Plate salmon and spoon slaw over each filet.

 

Cooking tip: Large avocados are recommended for this recipe. A large

avocado averages about 8 ounces. If using smaller or larger size avoca-

dos adjust the quantity accordingly. As with all fruits and vegetables,

wash avocados before cutting.

 

Nutrition Information Per Serving: calories 390, fat 17 g, carbohydrate 26 g; protein

Recipe provided by the California Avocado Commission and The Love Diet

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