4 oz Salmon fillet
Asian marinade (I used Teryaki Pinapple)
1TBS sesame oil
1/2 C rice wine vinegar (next time I'll use red wine vinegar instead)
2 tsp sugar
1 tsp salt
3 C chopped cabbage
1 tsp sesame seeds (I skipped this since I didn't have any)
1 TBS sliced almonds
Marinate salmon in the Asian marinade for 15 minutes (I might actually do it a bit longer next time). Remove from marinade and bake at 350 for 20-25 minutes.
Mix together sesame oil, vinegar, sugar and salt and toss with chopped cabbage. Top with sesame seeds and almonds.
Serve salmon with slaw on the side.
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