Thai Salmon On Asian Slaw Recipes

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Asian Slaw With Spicy Thai Vinaigrette image

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

Provided by Sharon123

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped small
2 cups carrots, shredded
kosher salt
fresh ground black pepper
1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2 -3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger, peeled
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil (or corn oil)

Steps:

Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1

THAI SALMON ON ASIAN SLAW

Thai Salmon on Asian Slaw image

A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13.

Provided by PaulaG

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 (4 ounce) salmon fillets
2 teaspoons olive oil
1 piece gingerroot, grated (Approximately 2 inch length.)
1/4 cup rice wine vinegar (Use lite if available.)
1 tablespoon soy sauce
1/2 teaspoon lime juice
3 tablespoons peanut butter
1/2-3/4 teaspoon red pepper flakes
1 -2 tablespoon water
2 cups broccoli slaw mix
2 green onions, white and green, sliced on diagonal
1/3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
3 tablespoons finely chopped fresh cilantro
2 tablespoons dry roasted peanuts, coarsely chopped
salt, to taste
black pepper, to taste

Steps:

Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.

CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI

Chilled Poached Salmon with Asian Slaw and Wasabi Aioli image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

6 (4-ounce) czar-cut salmon fillets
Salt and freshly ground black pepper
1 cup sake
2 shallot cloves, minced
2 garlic cloves, lightly crushed with the side of a knife blade and minced
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh cilantro leaves
1 cup sesame oil
1/2 head napa cabbage, sliced chiffonade
1/4 cup dried seaweed
1 pint bean sprouts
1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade
2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced
1 lime, juiced
1 orange, juiced
Freshly ground black pepper
1/3 cup mayonnaise
1 teaspoon wasabi powder
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice

Steps:

Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

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