Thin wisps of pea pods underline a generous portion of salmon in the middle of the plate in this Pan Grilled Citrus Salmon on Vegetable Slaw recipe. Sweet, salty and savory, hoisin sauce is made from soy beans, sugar and vinegar. Look for products without added MSG.
Preparation Time: 12 minutes
Cooking Time: 8 minutes
1/2 large (or 1 small) pink or red grapefruit
2 tablespoons hoisin sauce, such as Kame (gluten-free)
2 teaspoons dark sesame oil
4 (4 ounce) skinless salmon fillets
¾ teaspoon salt, divided
2 cups (6 ounces) pea pods, cut lengthwise into thin strips
1 cup sliced napa cabbage
½ cup sliced radishes
2 teaspoons sesame seeds, toasted (optional)
Peel and coarsely chop grapefruit saving juices. Measure juices and squeeze enough chopped grapefruit to measure 2 tablespoons juice. Combine the 2 tablespoons grapefruit juice, hoisin sauce and sesame oil. Transfer 2 tablespoons of the mixture to a large bowl. Brush remaining mixture over salmon fillets; sprinkle with ½ teaspoon salt. Heat a ridged grill pan* over medium heat until hot. Add salmon; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch. Meanwhile, add pea pods, cabbage, radishes, reserved chopped grapefruit and remaining ¼ teaspoon salt to bowl with reserved hoisin sauce mixture; toss well. Arrange on four serving plates; top with salmon and sprinkle with sesame seeds, if desired. *If a ridged pan is not available, broil the salmon 4 to 5 inches from heat for 3 to 4 minutes per side.
½ cup sliced daikon (Japanese radish) may replace the red radishes and 1 cup thinly sliced red cabbage may replace the napa cabbage. 1-tablespoon molasses plus 1 tablespoon Tamari (wheat-free) soy sauce may replace the 2 tablespoons hoisin sauce.
Calories: 244.67 g
Fat Calories: 91.01 g
Total Fat: 10.11 g
Sat. Fat: 1.54 g
Cholesterol: 64.02 mg
Total Carbohydrate: 12.43 g
Fiber: 2.74 g
Sugars: 5.77 g
Protein: 25.23 g