This was a good, filling dinner, though I thought the real star was the “slaw.” The salmon that we picked up was great, but I wished that the sauce was a bit stronger. It’s a good base, though. Either way, I’ll be repeating the slaw with other recipes for *sure.* I got this one from Cooking Light and made a few minor modifications to our taste.
- 2 teaspoons dark sesame oil, divided
- 3 garlic cloves, crushed
- 1 (1/2-inch) piece fresh ginger, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoons dark brown sugar
- 1 teaspoon sambal oelek (I used Sriracha, felt like it went better)
- 2 salmon filets (Arctic Char would also work well)
- Cooking spray
- 2 cups sugar snap peas, trimmed and thinly sliced crosswise
- 1/2 cup grated radishes
- 1/4 cup very thinly vertically sliced shallots
- 2 teaspoons rice vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Preheat a cast iron pan to high heat.
Combine peas, radishes, and shallots. Combine vinegar and 1 teaspoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt and pepper; toss. Serve with salmon.
Combine 1 teaspoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on pan coated with cooking spray; brush tops of salmon with half of sauce. Grill 3minutes; brush with remaining sauce. Grill an additional 3 minutes or until desired degree of doneness.
I’m not having a ton of success with WW, but I did switch back to calorie counting. This one came to 252 calories a serving for a 6oz filet.