Teriyaki Salmon with Asian Slaw
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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:
| Meat | 3-1/2 |
| Vegetable | 4 |
| Starch | 1 |
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