Kitchen Daily Editors

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Serving size 4
Total Time


4 (6 ounce each) center-cut salmon fillet with skin, patted dry1 tsp salt½ tsp freshly ground black pepper4 tsp olive or canola oil1 tsp toasted sesame oil2 Tbsp chopped fresh ginger1 tsp crushed red pepper flakes1 medium red pepper, cored, seeded, and cut into dice9 oz shredded broccoli slaw (3 1/2 cups)2 Tbsp rice wine or sake1 cup water¼ cup balsamic vinegar2 Tbsp fresh lemon juice2 Tbsp minced fresh ginger1 ½ Tbsp firmly packed light brown sugar¼ cup soy sauce3 Tbsp sugar2 Tbsp Chinese black vinegar or Worcestershire sauce¼ tsp salt


Season the salmon fillets with the salt and pepper.

In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl.


Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife.

Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top.


Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.

*Broccoli is a member of the cruciferous family, which means it contains phytonutrients that lower the risk of cancer. In addition, broccoli is an excellent source of vitamins A and C and calcium and fiber.


Recipe courtesy of Simple Asian Meals by Nina Simonds/Rodale, 2012.

Tags: Main Dish, Dinner, Salmon, Asian

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