Sesame-Ginger Salmon With Slaw & Spinach Salad
1-2 salmon filets (set aside half of seared salmon for following recipe)
8 tbsp sesame oil
6 tbsp soy sauce
1 tbsp fresh ginger, grated
1 tbsp garlic, minced
2-3 cups shredded cabbage
2-3 cups spinach
Salt and pepper, to taste
1. Pat salmon filets dry with paper towel and set aside. In a baking dish mix 2 tablespoons of sesame oil with 4 tablespoons of soy sauce, freshly grated ginger, minced garlic, and salt and pepper. Coat salmon in mixture and refrigerate, covered, in baking dish until ready to cook.
2. In a frying pan, sauté shredded cabbage over medium heat with 2 tbsp of sesame oil, 2 tbsp of soy sauce, and salt and pepper until softened and translucent (about 5 minutes). Once done, set aside in bowl and return pan to stove.
3. Heat pan over medium high heat for several minutes before placing seasoned salmon filets in (skin side down). Sear for 3 minutes on each side (or until cooked to all the way through/to your liking) before removing from heat.
4. Serve salmon over top slaw and spinach — garnishing with extra soy sauce, sesame oil, and salt and pepper if desired.