ROASTED SALMON WITH TOASTED SESAME SLAW

Roasted Salmon with Toasted Sesame Slaw image

Number Of Ingredients 14

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2 ears Skin-on salmon filets
3 tablespoons Canola or vegetable oil
1 dash Salt and pepper
3 tablespoons Sesame seeds
5 tablespoons Toasted sesame oil
1/2 cup Finely chopped scallions
2 tablespoons Peeled grated ginger
2 tablespoons Lemon juice
1 tablespoon Miracle Whip
1/2 teaspoon Finely grated garlic
3 cups Bean sprouts
1 cup Shredded savoy cabbage
1 cup Shredded carrots
15 ounces Chickpeas, drained and rinsed

Steps:

1. Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 T of the oil and season with s & p. Roast until opaque and medium throughout, about 10 minutes.
2. Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, Miracle Whip, garlic and remaining 2 T oil; season with S & P. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
3. To the large bowl, add bean sprouts, cabbage, carrots, and chickpeas, and season with S & P. Mix well.
4. Spoon reserved vinaigrette over the salmon and serve with the slaw.