Honey Sesame Salmon in Foil with Crunchy Cabbage Salad with Spicy Peanut Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (5 oz salmon with about 1½ cups salad)
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, place cabbages, carrot, snow peas, and cilantro in a large bowl; set aside.
  6. 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.
  7. Serve the salmon hot and alongside the cabbage salad.
Salmon recipe slightly adapted from Cafe Delites and salad recipe adapted from Scaling Back
Nutrition Information
Serving size: 5 oz salmon with 1½ cups salad Calories: 532 Fat: 29.3 Carbohydrates: 30.5 Sugar: 19.2 Sodium: 547 Fiber: 5.0 Protein: 38.2 Cholesterol: 100
Recipe by Prevention RD at https://preventionrd.com/2017/07/honey-sesame-salmon-in-foil-with-crunchy-cabbage-salad-with-spicy-peanut-dressing-weekly-menu/