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Asian Napa Cabbage Salad With Grilled Salmon

Here's how you make Asian Napa Cabbage Salad With Grilled Salmon
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  • Servings: 4
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • SALMON
  • 1 1/2 pounds salmon fillets (4 fillets)
  • 3 tablespoons orange marmalade
  • 3 tablespoons soy sauce
  • 2 teaspoon minced ginger (I use the pureed ginger in a tube)
  • SALAD
  • 6 cups chopped napa cabbage (1/2 large head)
  • 1 cup sliced peppers (sweet mini peppers, thinly sliced)
  • 1/4 cup green onions, sliced
  • 1/2 cup chopped cilantro (optional)
  • 1/2 cup almonds (toasted
  • 1 cup soy beans (edamame beans, shelled)
  • DRESSING
  • 1/4 cup rice vinegar
  • 2 teaspoons grated ginger puree
  • 1 teaspoon lemon zest (I use Penzey's dehydrated zest)
  • 1 to 2 teaspoons Dijon mustard (to taste)
  • 1 tablespoon sesame oil
  • 1 tablespoon agave nector (or honey)
  • 1/4 cup olive oil
  • Salt & pepper (to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: DRESSING: Mix together the vinegar, ginger, orange zest, Dijon mustard, sesame oil, agave nector, salt and pepper. Wisk in the vegetable oil. Set aside and allow the flavors to meld.

  • Step 2: Salad: Toss the chopped cabbage, mini peppers, sliced green onions and choped cilantro in a salad bowl. Add the desired amount of dressing.

  • Step 3: Salmon: Mix together the orange marmalade, ginger and soy sauce. While the grill is heating, place the salmon on the soaked cedar plank and spoon enough orange marmalade sauce over top of each piece. Grill to desired doneness.

  • Step 4: SERVING: Place the salad on the serving plates and sprinkle with almonds. Arrange salmon on top of the salad. Pass additional dressing and sauce.

We hope you enjoy this recipe!

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