Teriyaki Salmon with Asian Slaw

by the Editors of Publications International, Ltd.


Teriyaki Salmon with Asian Slaw Photo
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

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