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
Nutritional Highlights (per serving)
|1||clove garlic, peeled|
|1||tsp.||peeled and finely chopped fresh ginger|
|1/4||cup||seasoned rice vinegar|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%