Adapted from Bon Appétit, July 2000.

Ingredients:

• 4 cups thinly sliced Napa cabbage
• 4 cups (packed) thinly sliced fresh spinach
• 1 red bell pepper, cut into matchstick-size strips
• 1 carrot, cut into matchstick-size strips
• 1/4 cup rice vinegar
• 1/4 cup plus 1 Tbsp canola oil
• 1 Tbsp plus 1 tsp soy sauce
• 1 Tbsp sesame oil
  
• (6) 6-oz salmon fillets (skinless)
• 1 tsp peeled, chopped fresh ginger
• 1 garlic clove, chopped
• 1/2 cup fresh orange juice
• 3 Tbsp fresh lime juice
• 1/4 cup toasted sesame seeds

Directions:

Toss first four ingredients in a large bowl to combine. Whisk vinegar, 1/4
cup canola oil, 1 Tbsp soy sauce, and sesame oil in medium bowl. Set
vinaigrette aside.

Season salmon with salt and pepper. In a large skillet, heat 1 Tbsp of
canola oil over medium-high heat. Cook salmon until opaque in center, about
2 to 4 minutes per side. Transfer salmon to plate and keep warm. Add ginger
and garlic to same skillet. Sauté one minute. Add orange and lime juices and
1 tsp soy sauce; boil until mixture is reduced to 1/4 cup glaze, about
3 minutes. Remove from heat.

Re-whisk vinaigrette. Add to vegetable mixture, and toss to coat. Divide
equally among plates. Place one salmon fillet atop vegetables on each plate.
Drizzle glaze over salmon, sprinkle with sesame seeds, and serve. Makes 6
servings

Per serving: 436 calories (56% calories from fat); 27g total fat; 3g
saturated fat; 94mg cholesterol; 402mg sodium; 11g total carbohydrates; 37g
protein