Crunchy Cabbage Salad with Salmon

 

Crunchy Cabbage Salad with Salmon


Serves 2

2 one pound salmon fillets, skin removed

2 tbsp extra virgin olive oil

2 tsp garlic powder

1 tsp salt

½ tsp pepper

3 cups shredded green cabbage

1 cup shredded purple cabbage

1 cup grated carrots

4 green onions, chopped

⅓ cup sliced roasted almonds

Sesame seeds for garnish


Dressing:

2 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp soy sauce

¼ tsp red pepper flakes


Heat a grill or grill pan over medium high heat. Pat salmon fillets dry with a paper towel. Place salmon on a plate and brush each with a tablespoon of extra virgin olive oil on all sides.  Season each with 1 teaspoon of garlic powder, ½ teaspoon of salt and a ¼ tsp of pepper.


Cook salmon on a grill or grill pan for 3-4 minutes.  Flip the fillets and cook on the other side for another 3-4 minutes. Move cooked salmon to a plate and cover with foil.


Mix all the dressing ingredients together in a small jar or bowl.


Combine cabbages, carrots, green onions, and almonds in a large bowl. Mix to combine.  Add some of the dressing and toss.  Add more dressing if needed. 


To serve, add salad to a bowl or plate and top with a salmon filet. Sprinkle sesame seeds over the top for garnish.



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