TLC Cooking "Teriyaki Salmon with Asian Slaw"

Teriyaki Salmon with Asian Slaw

Teriyaki Salmon with Asian Slaw

YIELD Makes 2 servings
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INGREDIENTS

4	tablespoons reduced-sodium teriyaki sauce, divided
2	(5- to 6-ounce) boneless salmon fillets with skin (1 inch thick)
2‑1/2	cups coleslaw mix
1	cup fresh or frozen snow peas, cut lengthwise into thin strips
1/2	cup thinly sliced radishes
2	tablespoons orange marmalade
1	teaspoon dark sesame oil

PREPARATION:

Preheat broiler or prepare grill for direct cooking. Spoon 2 tablespoons teriyaki sauce over fleshy sides of salmon. Let stand while preparing vegetable mixture.
Combine coleslaw mix, snow peas and radishes in large bowl. Combine remaining 2 tablespoons teriyaki sauce, marmalade and sesame oil in small bowl. Add to coleslaw mixture; toss well.
Broil salmon 4 to 5 inches from heat source or grill, flesh side down, over medium coals, without turning, 6 to 10 minutes or until center is opaque.
Transfer coleslaw mixture to serving plates; top with salmon.

This recipe appears in: Asian

NUTRITIONAL INFORMATION:

Serving Size:	1 salmon fillet with about 2 cups slaw
Fiber	5 g
Carbohydrate	32 g
Cholesterol	75 mg
Saturated Fat	2 g
Total Fat	11 g
Calories from Fat	28 %
Calories	354
Protein	32 g
Sodium	730 mg

DIETARY EXCHANGE:

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