Salmon with Asian Walnut Slaw

Salmon with Asian Walnut Slaw
  • Marinade:
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons thick teriyaki sauce
  • 1 1/2 tablespoons rice vinegar
  • 4 (4 ounce) salmon fillets
  • Slaw:
  • 1 cup shredded or thinly sliced purple cabbage
  • 1 cup coarsely shredded carrot
  • 2 medium green onions, sliced
  • 3/4 cup coarsely chopped and toasted California walnuts, divided
  • Fresh cilantro leaves, torn


  1. In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
  2. Place salmon in dish skin side up and let marinate for 30 minutes.
  3. Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
  4. Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.

04/28/2018
Salmon with Asian Walnut Slaw, recipe PT15M PT1H 5 455 calories

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