A simple Asian marinade makes a beautiful glazed salmon and doubles as the dressing for delicious California Avocado Slaw.
Glazed Salmon with California Avocado Slaw
Total Time: 15 min
Vitamin A 4236 IU; Vitamin C 86 mg; Calcium 70 mg; Iron 2 mg; Vitamin D 0 IU; Folate 107 mcg; Omega 3 Fatty Acid 2.7 g
% Daily Value*: Vitamin A 80%; Vitamin C 140%; Calcium 8%; Iron 10%
Ingredients3 Tbsp. soy sauce 1 clove garlic, peeled 1 tsp. peeled and finely chopped fresh ginger 2 1/2 Tbsp. honey 1 tsp. sesame oil 1/4 cup seasoned rice vinegar 1/4 cup olive oil 4 (5 oz.) salmon filets 1/4 cup sliced water chestnuts, cut into thin strips 1 medium carrot, shredded 1 red bell pepper, thinly sliced 3 cups shredded Napa cabbage As needed Salt and ground black pepper, to taste 1 ripe Fresh California Avocado, peeled, seeded and cut into 1/4-inch cubes
- 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 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 salmon and spoon slaw over each filet.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados