Ingredients
4
4 servings
- •1 orange
- •½ napa cabbage, thinly sliced
- •¼ red cabbage, thinly sliced
- •3 carrots, peeled and coarsely grated
- •3 green onions, white and green parts thinly sliced
- •3 tablespoons oil
- •2 tablespoons rice vinegar
- •salt, to taste
- •black pepper, to taste
- •4 salmon fillets
- •2 tablespoons sesame seed, divided, plus more for garnish
- •1 lemon, sliced, optional
Instructions
- Preheat oven to 425°F (220°C).
- Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
- Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
- In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
- Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
- Transfer the fillets to a greased rimmed baking sheet.
- Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
- Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 460
- Carbohydrate: 22g
- Fat: 29g
- Fiber: 5g
- Protein: 28g
- Sugar: 12g
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