Asian flavours are a classic match for salmon. In this dish, a simple hoisin glaze brushed on the tender fish is perfectly paired with a crunchy ginger-flavoured coleslaw. To make this dish even easier to pull together, use pre-chopped packaged coleslaw mix, which is readily available at most supermarkets. You can even find brands that contain Asian vegetables, including bok choy, snow peas and broccoli. If you’ve got a little more time, you can always julienne your own selection of fresh vegetables. Serve with seasoned couscous.
1. Preheat the oven to 425°F.
2. Make the coleslaw: In a large bowl, whisk together the orange juice, vinegar, hoisin, sesame oil, ginger, honey, Sriracha and cilantro. Add the coleslaw and toss until well coated. Set aside.
3. Make the salmon: Place the salmon on a baking dish lightly sprayed with vegetable oil. Brush the hoisin sauce over top. Bake in the preheated oven for 10 minutes per inch of thickness, until the
salmon flakes easily with fork.
4. To serve, divide the prepared slaw among serving plates. Arrange a piece of salmon on top of each serving and sprinkle with sesame seeds.
1/4 cup orange juice
1 Tbsp rice wine vinegar
4 tsp hoisin sauce
2 tsp sesame oil
2 tsp minced peeled fresh ginger
1 tsp liquid honey
1 1/2 tsp Sriracha or your favourite hot sauce
1/4 cup chopped fresh cilantro leaves
4 cups pre-packaged coleslaw
4 salmon fillets (skinless; 6 oz each)
2 Tbsp hoisin sauce
2 tsp toasted sesame seeds
Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Nutritional Information per Serving
Carbohydrates 13.9 g
Fibre 2.4 g
Protein 40.2 g
Fat 15.8 g
Saturated Fat 2.4 g
Cholesterol 108 mg
Sodium 351 mg