Roasted Salmon Over Asian Slaw

by

This is a perfect salad for warm summer days.  The salmon can be roasted or grilled the day before.  The slaw is a combination of many fresh vegetables and is dressed sparingly just to coat everything.

I like to serve this with simply roasted asparagus.  I just trim my asparagus and lightly coat them in olive oil and sprinkle with salt and pepper.  I place them on a tray in a single layer and roast at 350 degrees for 8 to 10 minutes just until tender crisp.  

Roasted Salmon

Serves 6

6 5- to 6-ounce salmon fillets

Salt and pepper

Preheat oven to 350 degrees. Line a baking sheet with foil, dull side up.  

Coat with cooking spray. Salt and pepper the fillets on both sides. Roast for

10 to 12 minutes until the salmon flakes. Do not overcook. Cool; wrap well and refrigerate until needed.

Slaw

1/2 package rice sticks* 

5 cups napa cabbage, thinly sliced 

1 1/2 cups shredded carrots 

1/4 pound snow peas, de strung and cut in 1/3-inch pieces

1 cup chopped peanuts 

1/4 cup finely chopped cilantro without stems    

*I use half of a 6.75 ounce package of Dynasty Maifun Rice sticks for this recipe.       

Break up rice sticks and soak in very hot water while prepping remaining ingredients.  

Combine all vegetables in a large bowl. Drain rice sticks very well and add to vegetables. Set aside.

Dressing

1/4 cup soy sauce

2 tablespoons oil

1 1/2 tablespoons dark sesame seed oil

1 1/2 tablespoons honey

1 teaspoon red pepper flakes

Whisk all together well. Set aside

Assembly

Toss the slaw with the dressing at the last minute. Top with salmon.

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