Crispy Skin Salmon with Fiery Asian Slaw

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Be sure to purchase skin-on salmon fillets for the best flavor and texture.

Ingredients:

4 (6-ounce) salmon fillets

3/4 teaspoon salt, divided

1/4 teaspoon black pepper

cooking spray

1/4 cup fresh orange juice

1 tablespoon rice vinegar

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons sriracha (hot chile sauce)

1 teaspoon bottled ground fresh ginger

1/2 teaspoon honey

1/2 cup chopped fresh cilantro

1 (16-ounce) package cabbage-and-carrot coleslaw

1 tablespoon toasted sesame seeds

Directions:

1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.
2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.

By RecipeOfHealth.com