Place soy sauce, garlic, ginger, honey, sesame oil, vinegar and olive oil in a
food processor or blender. Blend until creamy smooth. Place salmon ;llets in
a shallow dish and pour half of the soy sauce mixture over the top, turning
to coat on all sides.
In a medium bowl, combine water chestnuts, carrot, bell pepper and cabbage.
Glazed Salmon with California Avocado Slaw
California Avocado Commission
3 tablespoons soy sauce
1 garlic clove, peeled
1 teaspoon peeled and ;nely
chopped fresh ginger
2½ tablespoons honey
1 teaspoon toasted sesame oil
¼ cup seasoned rice vinegar
¼ cup olive oil, plus more for sautéing
4 5-ounce salmon ;llets
¼ cup sliced water chestnuts,
cut into thin strips
1 medium carrot, shredded
1 red bell pepper, thinly sliced
3 cups shredded Napa cabbage
Salt and ground black pepper
1 ripe fresh California Avocado,
peeled, seeded and cut into
Toss with the remaining soy sauce mixture. Season to taste with salt and
pepper. Add avocado and toss to combine. Set aside.
Heat a small amount of olive oil in a large nonstick skillet over medium-high
heat. Place the salmon skin-side up in the pan and cook until nicely browned,
about 6 minutes. Turn the salmon over and cook about 6 minutes longer, or until
cooked through. To serve, spoon some slaw over each ;llet. Makes 4 servings.
Nutritional information: Each serving has 390 calories, 32 g protein,
26 g carbohydrates, 17 g fat ( 2. 5 g saturated fat, 5 g polyunsaturated fat,
8 g monounsaturated fat), 80 mg cholesterol, 6 g ;ber, 380 mg sodium.
Recipe provided by the California Avocado Commission.