Salmon with Asian Walnut Slaw

Total Time
55 Mins
Serves
4
Serving Size
1 piece salmon, 1 cup slaw
Meal
Course

DESCRIPTION

Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.

Total Time

Prep Time
45 Mins
Cook Time
10 Mins
Total Time
55 Mins

Nutrition

Calories
430 cal
Saturated Fat
3 g
Total Fat
23 g
Cholesterol
80 mg
Polyunsaturated Fat
12 g
Sodium
870 mg
Monounsaturated Fat
4.5 g
Dietary Fiber
3 g
Protein
40 g
Carbohydrates
15 g

Ingredients

Marinade

  • 3 tablespoons sweet chili sauce
  • 3 tablespoons thick teriyaki sauce
  • 1 1/2 tablespoons rice vinegar
  • 4 (4 to 6 ounce) salmon fillets

Slaw

  • 1 cup shredded or thinly sliced purple cabbage
  • 1 cup coarsely shredded carrots
  • 2 medium green onions, sliced
  • 3/4 cup coarsely chopped and toasted California walnuts, divided
  • Fresh cilantro leaves, torn

Preparation

Marinade

  1. In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
  2. Place salmon in dish skin side up and let marinate for 30 minutes.

Slaw

  1. Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

Salmon

  1. Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.