Sesame Slaw with Glazed Salmon & Edamame
Crispy cabbage slaw tossed in a punchy sesame-ginger dressing, served with pan-glazed salmon and warm edamame. Bright, crunchy, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 32g
Ingredients
- 4 cups napa cabbage, thinly sliced
- 2 fillets (5 oz each) salmon fillets, skin-on
- 1 cup edamame, fresh or frozen
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 3 tbsp sesame seeds, divided
Instructions
- 1
Pat salmon dry. Season skin and flesh with salt and pepper.
- 2
Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 3
Sear salmon skin-side down without moving for 4 minutes until skin crisps and edges turn opaque.
- 4
Flip salmon and cook 2 minutes more until centers are just cooked through. Transfer to a plate.
- 5
In the same skillet, add edamame with a splash of water and cover. Cook until heated through, about 2 minutes.
- 6
Whisk remaining 2 tbsp sesame oil, rice vinegar, soy sauce, and ginger in a large bowl.
- 7
Toss sliced cabbage into dressing until coated. Divide slaw between plates.
- 8
Top each plate with a salmon fillet and edamame. Scatter sesame seeds over everything.
Tools you’ll need
- 12-inch skillet
- large mixing bowl
- whisk
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
