RECIPE OF THE DAY November 11th, 2009

Salmon with Citrus Soy Glaze & Asian Slaw

I made this for dinner last night and it was a hit! Serve with a glass of Riesling and Enjoy!

Ingredients

4 cups thinly sliced Napa cabbage

4 cups (packed) thinly sliced fresh spinach

1 red bell pepper, cut into matchstick-size strips

1 carrot, cut into matchstick-size strips

1/4 cup rice vinegar

1/4 cup plus 1 tablespoon canola oil

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon oriental sesame oil

6 6-ounce salmon fillets

1 teaspoon chopped peeled fresh ginger

1 garlic clove, chopped

1/2 cup fresh orange juice

3 tablespoons fresh lime juice

Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.

Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.