SALMON WITH THAI SLAW | RECIPES | WW USA

Salmon with Thai slaw | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 14

24 oz Uncooked farmed salmon fillet(s) with or without skin (four 6-oz fillets)
0.5 tsp Table salt
1 tsp Lime zest grated
1 Tbsp Fresh lime juice
1 Tbsp Asian fish sauce
1 tsp Sugar
1 tsp Dark sesame oil
0.5 head(s) Uncooked savoy cabbage thinly sliced
0.5 cup(s) Shredded carrot(s)
0.333 cup(s) Cilantro
0.333 cup(s) Fresh mint leaves
1 medium Jalapeño pepper(s) or small red Thai chile, seeded and minced
4 spray(s) Cooking spray
0.5 item(s) Fresh lime(s) cut into 4 wedges

Steps:

Sprinkle salmon with salt. Spray large skillet with nonstick spray and set over medium-high heat. Add salmon, skin side down, and cook 4 minutes. Turn and cook until lightly browned and just opaque in center, about 4 minutes longer.
Meanwhile, to make slaw, whisk together lime zest and juice, fish sauce, sugar, and sesame oil in large bowl. Add cabbage, carrot, cilantro, mint, and jalapeño and toss to coat well.
Remove and discard skin from salmon. Serve salmon with slaw and lime wedges.
Serving size: 1 salmon fllet and 1 cup slaw