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
¼-inch cubes
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.
Entrées 143
