YIELD Makes 2 servings
|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|
- 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.
|Serving Size:||1 salmon fillet with about 2 cups slaw|
|Saturated Fat||2 g|
|Total Fat||11 g|
|Calories from Fat||28 %|
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.