Serves: 4 servings (6 oz salmond with approx. 1 heaping cup cabbage salad)
Ingredients
4 (6 oz) skin-on salmon filets
½ tsp kosher salt, divided
½ tsp black pepper
2 tsp rice vinegar
4 tsp olive oil
1 Tbsp sesame oil
1 Tbsp lower-sodium soy sauce
1 tsp light brown sugar
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 cup carrot, shredded
½ cup cilantro, chopped
3 green onions, thinly sliced
3 Tbsp slivered almonds (toasted, if desired)
1 Tbsp sesame seeds (toasted, if desired)
Instructions
Heat a grill pan over medium-high heat, or preheat grill to 375-400 degrees. Sprinkle salmon with ½ teaspoon salt and pepper. Add salmon to grill, skin side down; cook 5 minutes. Turn salmon over; cook 2 minutes or until done.
While salmon cooks, whisk to combine the vinegar, oil, soy sauce, and brown sugar in a large bowl. Add cabbages, carrot, cilantro, onions; toss to coat. Divide cabbage salad evenly among 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds. Serve immediately.