Honey Sesame Salmon in Foil with Crunchy Cabbage Salad with Spicy Peanut Dressing
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 6 servings (5 oz salmon with about 1½ cups salad)
Ingredients
Salmon:
2 lb salmon filet
¼ cup honey
2 Tbsp low-sodium soy sauce
2 Tbsp unsalted butter
juice of ½ lemon
4 garlic cloves, minced
1 Tbsp apple cider vinegar
2 tsp Sriracha
2 tsp toasted sesame oil
1 tsp ginger paste
1 Tbsp sesame seeds
Cabbage Salad:
½ small head napa cabbage, thinly shredded
¼ small head red cabbage, thinly shredded
1 carrot, peeled and julienned
1 cup snow peas, thinly sliced
¼ cup cilantro leaves
1 avocado, diced
¼ cup roasted cashews, chopped
Salad Dressing:
3 Tbsp peanut butter
3 Tbsp apple cider vinegar
2 tsp toasted sesame oil
1 Tbsp low-sodium soy sauce
2 tsp honey
½ tsp Sriracha
1 clove garlic, minced
1 tsp ginger paste
3-4 Tbsp water, to thin
Instructions
Preheat oven to 375 degrees F. Roll out approximately 4 feet of foil; fold in half to double and position over a large baking sheet. Place salmon filet, skin side down, in the middle of the foil; set aside.
In a small sauce pan, combine the honey, soy sauce, and butter over medium heat; bring to a simmer. Allow sauce to reduce slightly, simmering about 2-3 minutes. Remove from heat and stir in the lemon juice, garlic, vinegar, Sriracha, sesame oil, and ginger paste; mix well.
Pour the mixture over the salmon. Use a brush to coat the entire surface. Seal the foil by closing the long side and pinching the ends to close.
Bake for 12-15 minutes. Remove from oven and preheat broiled to 550 degrees F. Open the foil and use a spoon to collect the honey mixture from the bottom of the foil and drizzle over the salmon. Broil with foil left open for 1-2 minutes or until caramelized. Serve with sesame seeds on top.
Meanwhile, place cabbages, carrot, snow peas, and cilantro in a large bowl; set aside.
In a medium bowl, microwave the peanut butter for 10-20 seconds to soften. Add the remaining dressing ingredients and whisk to combine. Drizzle over the cabbage mixture and toss to coat. Add the avocado and cashews; toss once more.
Serve the salmon hot and alongside the cabbage salad.