Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 tablespoons balsamic vinegar
- •1 teaspoon honey
- •salt, to taste
- •pepper, to taste
- •½ head green cabbage
- •½ head purple cabbage
- •1 green apple
- •4 skin-on salmon fillets, 1-inch (2 1/2 cm) thick
- •3 teaspoons olive oil
- •¼ cup mixed black and white sesame seed
- •salt, to taste
- •pepper, to taste
Instructions
- In a medium bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
- Spiralize the green cabbage, purple cabbage, and green apple then transfer to a large bowl.
- Pour dressing over slaw and stir to combine. Chill in refrigerator until ready to serve.
- Spread sesame seeds on a plate with 2 teaspoons of olive oil.
- Sprinkle each filet with salt and pepper, then press flesh sides of filets in sesame seeds to coat.
- Heat a large skillet over high heat.
- Add remaining oil to pan then add fillets skin side down and cook for approximately 3-4 seconds.
- Flip the fish and cook the flesh for 30 seconds to 1 minute.
- Remove fillets from pan and allow to cool down for 1 minute.
- Serve with slaw.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 520
- Carbohydrate: 30g
- Fat: 31g
- Fiber: 8g
- Protein: 30g
- Sugar: 17g
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