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Active time
10 minutes
Total time
4 servings
Serving Size
1 salmon filet
  • 3 tablespoons reduced-sodium soy sauce
  • 1 clove garlic, peeled
  • 1 teaspoon peeled and finely chopped fresh ginger
  • 2½ tablespoons honey
  • 1 teaspoon sesame oil
  • ¼ cup seasoned rice vinegar
  • ¼ cup extra-virgin olive oil
  • 4, 5-ounce salmon filets
  • ¼ cup thinly sliced water chestnuts
  • 1 medium carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 3 cups shredded Napa cabbage
  • 1 avocado, peeled, seeded and cut into ¼-inch cubes
  • Salt and ground black pepper, to taste
  1. Place soy sauce, garlic, ginger, honey, sesame oil, vinegar, and olive oil in a food processor or blender. Blend until smooth and creamy.
  2. Place salmon filets in a shallow dish and pour half the soy sauce mixture over top; turning filets to coat on all sides. Set aside.
  3. 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.
  4. Heat a 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 minutes. Turn salmon over and cook until it is cooked through, about 6 minutes more.
  5. To serve, plate the salmon and spoon the slaw over each filet.

Recipe and photo courtesy the California Avocado Commission


Calories: 470
Total Fat: 29g
Saturated Fat: 4g
Sodium: 520mg
Carbohydrate: 23g
Fiber: 5g
Total Sugar: 15g
Added Sugar: 11g
Protein: 31g

Yield: 4 servings

Serving Size: 1 salmon filet

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