Asian Salmon Prep Time: 20 Minutes Cook Time: 15 Minutes (Total time will vary with appliance and setting.) Level of Difficulty: Easy
Marinade 1/3 cup low-sodium soy sauce 2 tablespoons local honey 1/3 to ½ cup orange juice 1 tablespoon chopped fresh garlic 2 tablespoons ground ginger root 1 teaspoon brown sugar Pinch of pepper
Miso Sauce Salad ½ cup mayonnaise with olive oil 1/3 cup rice wine vinegar 1 tablespoon chopped fresh garlic 1 teaspoon chopped fresh ginger 1 tablespoon miso 1 teaspoon sesame oil 1/3 cup olive oil
Slaw 2 cups diced or shredded cabbage 1 cup diced or shredded carrots
Whisk marinade ingredients together. Pour over ½ to ¾ pound fresh salmon. Marinate for several hours. Whisk milo sauce ingredients together.
To make the slaw, in four small bowls or glasses, start with cabbage layer, then carrot layer, finishing with cabbage layer. Pour ¼ miso sauce over each container and allow to stand until sauce has a chance to soak into the slaw. Reheat oven to 350 degrees. Meanwhile, sauté salmon skin side up in 2 tablespoons of olive oil for 1 to 2 minutes to brown.
Place in ovenproof pan and bake for 10 minutes or until salmon flakes.
Turn slaw container over onto serving plate and lift container off. Add salmon and garnish with green onion.