Teriyaki Salmon with Asian Slaw


Teriyaki Salmon with Asian Slaw Photo
Teriyaki Salmon with Asian Slaw

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


  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.
This recipe appears in: Asian
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
Meat 3-1/2
Vegetable 4
Starch 1

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