Every now and then a recipe comes along where you know from the first bite that you will be making it forever after. This is absolutely one of those recipes—wow, is it ever fabulous!
I am still stubbornly clinging to my New Year’s resolution to lose weight—and, while there is some oil and sugar in the dressing (both “no no’s” on my diet), I didn’t lose any sleep over it. This meal is so flavor-packed, that even though I drizzled the dressing sparingly over my salad to keep my “cheat” factor to a minimum I didn’t feel like I was missing out on anything.
If you’re a fan of Chinese and Thai ingredients, you’re in for a treat. And the salmon…oh, the salmon! It was cooked to perfection with its own fragrant Thai combo of ingredients in an aluminum foil packet in the oven (you can also cook it on the grill).
So, what do you get when you combine a salad with an addictively delicious salad dressing with a tender oven-poached, flavor-packed piece of salmon? You get one mighty frantastic meal, my friends. Don’t let this one pass you by!
One year ago: Beef Stroganoff
Two years ago: Sloppy Joes
Ginger Garlic Salmon with Cabbage Salad
Ingredients for the Dressing
- Juice of 1/2 a lime
- 1/4 cup olive oil
- 1 tsp. sesame oil
- 3 tbl. reduced-sodium soy sauce
- 2 tbl. honey or brown sugar (I used honey)
- 2 tbl. fresh ginger, peeled and finely minced
- 1 clove garlic, minced
- 1 jalapeño, seeded and minced
- 1/3 cup fresh cilantro, minced
- Salt and pepper, to taste
Ingredients for the Salad
- 1 small-medium head green cabbage, thinly sliced
- 3 green onions, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 handfuls baby spinach leaves (about 1 1/2 to 2 cups), roughly chopped
- 1 carrot, peeled and grated/shredded
Ingredients for the Salmon
- 1 1/2 lbs. boneless salmon fillets
- Juice of 1/2 a lime
- 2 tbl. reduced-sodium soy sauce
- 2 cloves garlic, minced
- 2-inch knob of ginger, peeled and thinly sliced (I used slightly less)
- Sriracha, to taste, optional (I didn’t use any because I’m a wuss when it comes to heat)
- Coarse salt and pepper, to taste
Heat a grill to medium-high, or preheat the oven to 450˚ F. To make the dressing, combine the lime juice, oils, soy sauce, honey, ginger, garlic, jalapeño, and cilantro in a liquid measuring cup or jar. Whisk well to blend fully. Season with salt and pepper to taste. Set aside.
To make the salad, combine the cabbage, green onions, red pepper, spinach, and carrot in a medium bowl and toss until evenly mixed. Dress with about half of the dressing, toss well, and then add more dressing to taste as desired.
Lay a large piece of aluminum foil flat on a work surface and fold the edges up slightly. Lay the salmon pieces skin side down on one half of the foil. Combine the lime juice, soy sauce, garlic in a small bowl. Drizzle the mixture evenly over the salmon fillets. Sprinkle the ginger rounds over the fillets, drizzle lightly with sriracha (if using), and season with salt and pepper. Fold the empty half of the foil over the salmon and fold the edges over to seal the packet completely.
Transfer to the heated grill or oven to bake. Let cook until fully cooked through and an instant read thermometer inserted in the center reads 160˚ F. (Cooking time will vary depending on your cooking method and the thickness of the fillets. Remove smaller fillets as needed when fully cooked through, to avoid overcooking while waiting on the larger pieces to finish.) Serve the warm salmon over a bed of the cabbage salad.
Yield: about 4 servings
I had a large portion of leftover salad (undressed) that I didn’t want to waste, so I subbed it for the cabbage salad, but I’ll be sure to make the cabbage salad next time.
Source: A recipe from Annie’s Eats