Salmon with a Mango Slaw
Prep Time: 15 minutes
Cook Time: 10 minutes
A great leftover slaw for the week!
6 salmon fillets about 5oz each (or however many people you are having)
1 mango, diced
1 red bell pepper, diced
½-3/4 English cucumber, diced
2 cups red cabbage, shredded
1 cup of green cabbage, shredded
Limes wedges, optional
Chicken broth, optional
Red onion, diced, optional
parsley or cilantro (optional)
1 juice of entire lime and zest
1 Tablespoon of toasted sesame oil
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon chili powder
¼ teaspoon garlic powder
½ teaspoon honey
Preheat oven to 425. Line a baking sheet with parchment paper.
Prepare your quinoa as stated on the box, or 1 cup of quinoa, 2 cups of chicken broth, bring to a boil and cook on low simmer for 18 minutes.
Chop/dice all the slaw mixture and move to a serving bowl, mix all ingredients for the slaw. Add the quinoa once it has cooled a bit.
Make the dressing: add all the dressing ingredients together in a small bowl and mix well.
Pour the dressing over all the slaw ingredients
Clean and pat dry your salmon with a paper towel.
Rub salmon with olive oil, salt and pepper. Add juice from half a lemon.
Add salmon to baking sheet, skin side down and transfer to oven.
Cook for 6-8 minutes, or skin is easily flaked.
This slaw can be made a day before and can last up to 5 days in the fridge. It’s great over pork, chicken or any fish. I love just putting it on an avocado.