Soy-Ginger Grilled Salmon and Napa Sesame Slaw

August 2007
Soy-Ginger Grilled Salmon and Napa Sesame Slaw

by 9 people

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Makes: 4 servings

Prep: 10 mins

Ingredients
  • 1/4 cup vegetable oil
  • 3 tablespoons tamari (dark soy sauce)
  • Grated peel and juice of 1 lime
  • 1 tablespoon hot pepper sauce (eyeball it)
  • 1 3 inch piece fresh ginger, peeled and grated
  • 4 6 ounces salmon fillets
  • 1/2 cup rice vinegar or cider vinegar
  • 1/4 cup honey
  • 2 teaspoons toasted sesame oil
  • 1 small head or 1/2 large head napa cabbage, shredded (about 4 cups)
  • 1/2 bunch snipped chives (about 1/4 cup)
  • 3 tablespoons toasted sesame seeds
  • Salt and pepper
Directions
  1. Preheat a grill or grill pan to medium-high. In a shallow dish, mix 2 tablespoons vegetable oil and the tamari, lime peel, lime juice, hot pepper sauce and ginger. Add the salmon and marinate, turning occasionally, for 15 to 20 minutes.
  2. In a bowl, whisk the vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add the cabbage and toss to coat evenly. Add the chives and sesame seeds; season to taste with salt and pepper.
  3. Grill the salmon for 3 minutes on each side for medium-rare, 4 minutes on each side for fully cooked. Serve on top of the slaw.
Tip PAIR WITH:
  • Rolling Sauvignon Blanc/Semillon 2006 (Australia)
Tip Swap it
  • Grill tuna fillets instead of salmon.
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