Ingredients
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2
-
2
-
-
1
-
1/4
-
1
-
1/2
-
3
-
1/2 - 3/4
-
1 - 2
-
-
-
-
-
Directions
Thai Salmon on Asian Slaw, A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13., I must admit I was a little nervous about the peanut butter in the dressing, but it was really good! I’ll probably make the salad as a side dish to have with other meals., Great flavors. Next time will add some sliced Thai chiles or jalapenos for a little zip. I had to add quite a bit of water to get the right consistency. I omitted the peanuts as a personal preference.
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Steps
|
1
Done
|
Place All the Dressing Ingredients Except Water in a Blender Container and Process Until Smooth. Thin With Water If Necessary, It Should Be a Little Thicker Than a Vinaigrette. Reserve 2 Tablespoons For Basting Fish. |
|
2
Done
|
in a Large Bowl Combine the Broccoli Slaw, Cucumber, Green Onion and Cilantro; Drizzle With Dressing and Toss to Coat; Stir in Coarsely Chopped Peanuts, Reserving a Small Amount For Garnish, Add Salt and Freshly Ground Black Pepper to Taste; Mix Well. Set Aside While Cooking Salmon. |
|
3
Done
|
in a Heavy Skillet Heat the Olive Oil Unit Hot; Add Salmon Fillets, Skin Side Down, Baste With Reserved Dressing. Sear For 3 to 4 Minutes; Turn the Salmon, Remove Skin and Brush With Dressing; Continue to Cook For an Additional 3 Minutes. Turn and Sear Until Salmon Is Done and Flakes Easily When Tested With Fork, Approximately 1 to 2 Minutes More. |
|
4
Done
|
to Serve, Divide the Slaw on 2 Serving Plates and Top With Cooked Salmon; Garnish With Reserved Peanuts. |
