Crispy Salmon with Asian Slaw
Ingredients
- 4 Salmon portions
- ¾ tsp salt divided
- ¼ tsp black pepper
- ¼ cup fresh orange juice
- 1 tbsp rice vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 tsp Sriracha hot sauce (for heat if desired)
- 1 tsp bottled ground fresh ginger
- ½ tsp honey
- ½ cup chopped fresh cilantro
- 1 package cabbage & carrot coleslaw
- 1 tbsp toasted sesame seeds
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle salmon evenly with ¼ tsp salt and pepper.
- Add salmon to pan, skin side down, and cook for 4 minutes.
- Turn salmon over, cook for 3 minutes.
- Add orange juice to pan and cook for 30 seconds, or until liquid almost evaporates and fish flakes easily with a fork.
- Meanwhile, combine rice vinegar, balsamic vinegar, olive oil, Sriracha, ginger, and honey in a large bowl, stirring with a whisk.
- Add remaining ½ tsp salt, cilantro, and coleslaw. Toss well to coat. Sprinkle with sesame seeds.
- Serve salmon and slaw together.