Are you ready to tantalize your taste buds with a dish that perfectly balances rich, flaky salmon and a zesty, crunchy slaw? "Salmon with Spicy Slaw" is not just a meal; it's an experience that transports you to the vibrant streets of Asia with every bite! In just 25 minutes, you can create a stunning plate that’s as beautiful as it is delicious, making it the ideal choice for a quick weeknight dinner or an impressive weekend feast. Dive into this recipe and discover how easy it is to elevate your culinary skills while indulging in a symphony of flavors that will leave your guests asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 cup cabbage, shredded
- 1 carrot, grated
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- Salt
- Pepper
Instructions
- Prepare the salmon fillets by patting them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- In a medium bowl, combine shredded cabbage and grated carrot to create the slaw base. Set aside.
- In a separate small bowl, whisk together mayonnaise, sriracha, and fresh lime juice to create the spicy slaw dressing. Mix well until smooth and fully combined.
- Pour the spicy dressing over the cabbage and carrot mixture, tossing thoroughly to ensure all vegetables are evenly coated. Let the slaw sit and marinate while preparing the salmon.
- Heat a non-stick skillet or grill pan over medium-high heat. Add a small amount of cooking oil to prevent sticking.
- Place the seasoned salmon fillets skin-side down in the hot pan. Cook for approximately 4-5 minutes until the skin becomes crispy and golden.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish is cooked through and reaches an internal temperature of 145°F (63°C).
- Remove salmon from heat and let rest for 2 minutes to allow juices to redistribute.
- Plate the salmon and top generously with the prepared spicy slaw. Serve immediately while salmon is still warm.
Tips
- Choose Fresh Salmon: For the best flavor and texture, opt for fresh, high-quality salmon fillets. Look for vibrant color and a firm texture when selecting your fish.
- Pat Dry for Crispiness: Make sure to pat the salmon fillets dry with paper towels before seasoning. This step helps achieve that deliciously crispy skin when cooked.
- Customize the Slaw: Feel free to add other vegetables to the slaw, such as bell peppers or radishes, for extra crunch and flavor. You can also adjust the amount of sriracha in the dressing to suit your spice preference.
- Let the Slaw Marinate: Allowing the slaw to sit for a few minutes after dressing it enhances the flavors and lets the vegetables soften slightly, making for a more enjoyable texture.
- Don’t Rush the Cooking: Cooking the salmon skin-side down first helps to render the fat and achieve a crispy skin. Be patient and let it cook undisturbed for the best results.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the salmon. It should reach 145°F (63°C) for safe consumption.
- Serve Immediately: For the best experience, serve the salmon hot, topped with the spicy slaw, right after cooking to enjoy the contrast of warm fish and cool slaw.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 90mg
