Asian Salmon and Cabbage Salad
Guys, yesterday I went from having a 7-year-old, not-so-smart cell phone to… a new iPhone.
Mind = blown.
It seems that having a smart phone is one of those luxuries that you’re perfectly OK without having… until you have it. After that, you can’t imagine giving it up.
Like DVR. And French macarons.
I tweaked my most favorite way to prepare salmon and gave it an Asian flair. Then I adapted Ree Drummond’s Asian Noodle Salad to serve with it. I was sort of cooking from the hip that night, and it ended up being one of our favorite meals of the week! My kids kept telling me to make it again.
And this is coming from two kids who are very fickle when it comes to fish.
Preheat your BBQ grill to medium-high heat (or your oven to 450 degrees).
Lay the salmon fillets on enough aluminum foil so you'll be able to wrap the whole thing tightly. Before you wrap it, sprinkle the fillets with a generous pinch or two of salt and pepper, lime juice, and soy sauce. Arrange the garlic cloves and ginger rounds evenly on top. Shake some sriracha over the fish, to your liking.
Wrap the foil over the fish until it's sealed. It doesn't have to be air-tight, but avoid having gaps in the foil where the steam will escape. Lay the foil packet on the grill (or in the oven) and cook for about 8-12 minutes, depending on the thickness of your fillet. You'll want it just barely cooked through as it will continue to cook after you take it off the heat. I like to leave a few dark pink spots on top just to be sure.
To make the salad, place all salad ingredients into a large bowl. Whisk together the dressing ingredients and pour about 2/3 of the dressing over top. Toss the salad, then add more dressing if necessary.
Serve the salmon over the cabbage salad.