Seared Salmon with Citrus Soy Glaze
Adapted from Bon Appétit, July 2000
|4 cups thinly sliced napa cabbage|
|4 cups (packed) thinly sliced fresh spinach leaves|
|1 red bell pepper, cut into matchstick-sized strips|
|1 carrot, cut into matchstick-sized 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 skinless salmon fillets|
|Salt and pepper, to taste|
|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|
Toss first four ingredients in a large bowl to combine.
Whisk vinegar, canola oil, soy sauce, and sesame oil in medium bowl. Set vinaigrette aside.
Season salmon with salt and pepper. In a large skillet, heat 1 Tbsp 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; 27g total fat; 3g saturated fat; 94mg cholesterol; 402mg sodium; 11g total carbohydrates; 37g protein;