Contemporary Gifts for the Kitchen & Wine for the Soul

Home | Gift Baskets | The Grapevine News | Cooking Classes | Private Classes | Kids Corner

Recipes | Store | Newsletters | Contact Us | Local Links

Appetizers | Condiments | Ethnic Foods | Fish & Shellfish | Cooking with Kids | Low Fat | Main Dishes | Meats | Pasta | Poultry | Salads | Sandwiches | Sides | Soups | Vegetables | Desserts

TERIYAKI SALMON WITH ASIAN SLAW

Printer Friendly Version

Ingredients

3/4 C. Apricot -ginger Teriyaki glaze (reserving 2 Tbs. for later use)
6 salmon fillets with skin (5-6 oz. with skin 1 inch thick)
1 - 16oz. packaged coleslaw mix
1-1/2 cup fresh or frozen snow peas cut lengthwise into thin strips
1 cup thinly sliced radishes
2 tsp. dark sesame oil

Spoon teriyaki glaze (minus the t reserved tbsp.) over meaty sides of salmon. Let stand while preparing vegetble mixture.

Combine coleslaw mix, snow peas and radishes in large bowl. Combine the two tbs. teriyaki sauce and sesame oil in small bowl. Add to cabbage mixture, toss well.

Broil or grill salmon 4-5 inches from heat source-flesh side down. (oil grill pan if using) do not turn for 6-10 minutes until center is opaque.turn and lightly grill the other side.

Transfer coleslaw mixture to serving plates. Top with salmon.

First Place Winner! June 2006
Jackie Summerville of Redding