Active time10 minutes
Serving Size1 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
- Place soy sauce, garlic, ginger, honey, sesame oil, vinegar, and olive oil in a food processor or blender. Blend until smooth and creamy.
- 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.
- 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.
- 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.
- To serve, plate the salmon and spoon the slaw over each ﬁlet.
Recipe and photo courtesy the California Avocado Commission
Total Fat: 29g
Saturated Fat: 4g
Total Sugar: 15g
Added Sugar: 11g