California Kitchen & Company

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TERIYAKI SALMON WITH ASIAN SLAW:

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.