Soy-Ginger Grilled Salmon and Napa Sesame Slaw Rachael Ray   From Every Day with Rachael Ray August 2007 FOUR SERVINGS 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) One 3-inch piece fresh ginger, peeled and grated Four 6-ounce 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 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.

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