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Crispy Skin Salmon with Fiery Asian Slaw

Category: Seafood Dishes

Serves: 4


  • 4 (6 oz) salmon fillets
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper
  • Cooking spray
  • 1/4 cup fresh orange juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp olive oil
  • 2 tsp Sriracha (hot chile sauce)
  • 1 tsp bottled ground fresh ginger
  • 1/2 tsp honey
  • 1/2 cup chopped fresh cilantro
  • 1 (16 oz) package cabbage-and-carrot coleslaw
  • 1 Tbsp toasted sesame seeds


  1. Heat a large nonstick skillet over medium-high heat. Spinkle salmon fillets evenly with 1/4 tsp salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.
  2. While fish cooks, combine rice vinegar and next five ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 tsp salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 Tbsp sesame seeds. Serve salmon with slaw.

Nutrition Facts

Calories 302, Fat 14.8g (Sat 2.8g), Protein 29.2g, Carbohydrates 12g, Fiber 3.2g, Cholesterol 65mg, Iron 5.5mg, Sodium 577mg, Calcium 66mg

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