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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Teriyaki Salmon with Asian Slaw
Yield: Makes 2 servings
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:
1.
Preheat broiler or prepare grill for direct cooking. Spoon 2 tablespoons teriyaki sauce over fleshy sides of salmon. Let stand while preparing vegetable mixture.
2.
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.
3.
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.
4.
Transfer coleslaw mixture to serving plates; top with salmon.
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:
| Meat | 3-1/2 |
| Vegetable | 4 |
| Starch | 1 |
This recipe appears in:
Asian
