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Photo of Salmon with Thai slaw by WW

Salmon with Thai slaw

1
Points® value
Total Time
19 min
Prep
10 min
Cook
9 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked farmed skinless salmon fillet

24 oz

Table salt

½ tsp(s)

Lime zest

1 tsp(s), grated

Fresh lime juice

1 tbsp(s)

Asian fish sauce

1 tbsp(s)

Turbinado sugar

1 tsp(s)

Dark sesame oil

1 tsp(s)

Uncooked savoy cabbage

½ head(s), small head, thinly sliced

Shredded carrots

½ cup(s)

Cilantro

⅓ cup(s)

Fresh mint leaves

⅓ cup(s)

Jalapeño pepper

1 medium, seeded and minced, or small red Thai chile

Cooking spray

1 spray(s)

Lime

½ wedge(s), cut into 4 wedges

Instructions

  1. 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.
  2. 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.
  3. Remove and discard skin from salmon. Serve salmon with slaw and lime wedges.
  4. Serving size: 1 salmon fllet and 1 cup slaw

Notes

Savoy cabbage looks like a deeply wrinkled version of regular green cabbage. You can use green cabbage or Napa cabbage in this recipe, however, if you prefer.

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