Ginger Garlic Salmon with Cabbage Salad

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This was very awesome. It’s one of my top 5 recipe finds from 2015, and sadly, I printed it a whole year ago and just barely tried it. So, it came from annies-eats.com and I loved this—it gets an 8.8. It’s very flavorful, and it would even be good with additions such as chopped peanuts or cashews, sesame seeds, or some finely chopped celery. This is my favorite Asian salmon salad I have found, and one thing to note is that I changed the cooking time on my salmon because I put it in a glass dish, so I baked it at 400 for about 13 minutes, but be careful not to overcook it. Also, it looked much more appetizing after the cilantro dressing was on top, but I was rushed to take the picture.

Ginger Garlic Salmon with Cabbage Salad

Yield: about 4 servings

Ingredients

For the dressing:
Juice of ½ a lime
¼ cup olive oil
1 tsp. sesame oil
3 tbsp. reduced-sodium soy sauce
2 tbsp. honey (or brown sugar) I didn’t add any sugar to mine, and it was fine, but it would be better with it
2 tbsp. fresh ginger, peeled and finely minced I probably used half of this, maybe a bit more
1 clove garlic, minced
1 jalapeño, seeded and minced mine was huge, so I used half
1/3 cup fresh cilantro, minced I used a bit less than this
Salt and pepper, to taste I left this out

For the salad:
1 small-medium head green cabbage, thinly sliced
3 green onions, thinly sliced I also did some of the scallion part
1 red bell pepper, seeded and thinly sliced
2 handfuls baby spinach leaves (about 1½-2 cups), roughly chopped I added more
1 carrot, peeled and grated/shredded I added more

For the salmon:
1½ lbs. boneless salmon fillets I only used about 10 ounces
Juice of ½ a lime
2 tbsp. reduced-sodium soy sauce I dumped probably another 2 Tbs. on top of the salmon before I cooked it, and I also added about 1/2 tsp. sesame oil to the salmon sauce
2 cloves garlic, minced I did three
2 inch knob of ginger, peeled and thinly sliced I basically just chopped up a couple of Tbs. and then also grated some. Don’t skimp on this—it’s essential
Sriracha, to taste I left this out because mine had expired
Coarse salt and pepper, to taste I left this out

Directions

  • Heat a grill to medium-high, or preheat the oven to 450˚ F.  To make the dressing, combine the lime juice, oils, soy sauce, honey, ginger, garlic, jalapeño, and cilantro in a liquid measuring cup or jar.  Whisk well to blend fully.  Season with salt and pepper to taste.  Set aside.

  • To make the salad, combine the cabbage, green onions, red pepper, spinach, and carrot in a medium bowl and toss until evenly mixed.  Dress with about half of the dressing, toss well, and then add more dressing to taste as desired.

  • Lay a large piece of aluminum foil flat on a work surface and fold the edges up slightly.  Lay the salmon pieces skin side down on one half of the foil.  Combine the lime juice, soy sauce, garlic in a small bowl.  Drizzle the mixture evenly over the salmon fillets.  Sprinkle the ginger rounds over the fillets, drizzle lightly with sriracha, and season with salt and pepper.  Fold the empty half of the foil over the salmon and fold the edges over to seal the packet completely.

  • Transfer to the heated grill or oven to bake.  Let cook until fully cooked through and an instant read thermometer inserted in the center reads 160˚ F.  (Cooking time will vary depending on your cooking method and the thickness of the fillets.  Remove smaller fillets as needed when fully cooked through, to avoid overcooking while waiting on the larger pieces to finish.)  Serve the warm salmon over a bed of the cabbage salad.

Source

slightly adapted from Perry’s Plate

http://www.annies-eats.com/2013/07/31/ginger-garlic-salmon-with-cabbage-salad/

Melissa’s Source

recipe retrieved 4/16/15 from http://www.annies-eats.com/2013/07/31/ginger-garlic-salmon-with-cabbage-salad/

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