HONEY GINGER GLAZED SALMON AND SLAW
Simple but delicious marinated salmon with an Asian-inspired veggie slaw is ready in less than an hour, making it a winning weeknight meal option!
Servings: 4
Ingredients
- 4 salmon filets
Marinade/Dressing:
- ½ cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons sriracha
- 3 tablespoons honey
Slaw:
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup purple cabbage, finely shredded
- ½ cup cilantro
- ½ cup green onions
- ½ cup roasted cashews, for topping
Instructions
Make the marinade:
- Whisk together the coconut aminos, sesame oil, grated ginger, garlic, sriracha, and honey.
- Add the salmon fillets to a glass dish or a large resealable bag. Pour all but 1/3 cup over the salmon filets. Reserve the remainder for the slaw.
- Marinate the salmon filets for 30 minutes. Remove the salmon from the marinade and discard.
- Meanwhile, turn the oven to broil.
Cook the salmon:
- Heat a cast iron pan over medium-high heat and add a drizzle of avocado oil.
- Add the salmon filets, skin-side down, and cook for 1 minute to let the skin get a little crispy.
- Add the cast iron pan to the oven and broil for 6 minutes, watching carefully to ensure the salmon doesn’t burn.
Make the slaw:
- While the fish cooks, add the carrot, cucumber, red cabbage, cilantro, and green onions to a bowl. Pour the remaining dressing over the top of the salad and toss to combine.
- Plate the salmon and slaw, and top with roasted cashews. Enjoy!
Nutrition
Calories: 482kcal | Carbohydrates: 32g | Protein: 38g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 1046mg | Potassium: 1212mg | Fiber: 3g | Sugar: 17g | Vitamin A: 5962IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 3mg