Thursday, October 17, 2013

Shredded Cabbage and Salmon Salad

Recipe from Everyday Food
Husband-Tested in Alice’s Kitchen

Not only is it pretty, but it’s pretty healthful, pretty tasty, and pretty easy to make too.  This slaw dish is what you might make on a weeknight as a complete meal.  For more complex flavors, be sure to try Spicy Ginger Asian Slaw. It’s fabulous enough for company, but it takes more ingredients and a bit longer to make.  You will have enough napa and red cabbage left to make another slaw or to braise with apples or to add to a salad or soup.  You can find all the ingredients at our local community-owned grocery store, Lost River Market & Deli.

1½ cups frozen shelled edamame**
1 teaspoon finely grated lime zest
2 Tablespoons fresh lime juice
1 Tablespoon honey
6 teaspoons soy sauce, divided
1 Tablespoon plus ¼ teaspoon toasted sesame oil, divided
¾ pound center-cut salmon fillet, skin removed
5 teaspoons grated peeled fresh ginger (from a 3-inch piece or from a jar)
¼ head napa cabbage, cored and thinly sliced (4 cups)
½ head red cabbage, cored and thinly sliced (4 cups)
1 small bunch scallions, thinly sliced (¾ cup)

Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with ¼ teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

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