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 %|
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Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.