Ingredients for Sexy Salmon And Sassy Slaw
- 1.5 lbs salmon fillet, skin on
- Dry White Wine
- Fresh Dill
- Napa Cabbage
- 1 cup diced jicama
- Fresh Snow Pea
- Green Onion
- Lime
- Garlic Clove
- Kosher Salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- 2 tbsp melted unsalted butter
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How to Make Sexy Salmon And Sassy Slaw
- Preheat oven to 350°F (175°C).
- In an 8x8 inch baking dish, pour in 1/2 cup of dry white wine. Add 4 sprigs of fresh dill and place the salmon fillet (skin-side up) on top.
- Bake for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon bakes, prepare the slaw: In a large bowl, combine 2 cups shredded green cabbage, 1 cup diced jicama, 1 cup trimmed snow peas, and 1/4 cup thinly sliced green onions.
- **Vinaigrette:** In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, salt, and pepper to taste.
- Set aside 2 tbsp of the vinaigrette. Toss the remaining vinaigrette with the slaw.
- In a small bowl, whisk together the 2 tbsp reserved vinaigrette and 2 tbsp melted unsalted butter.
- To serve: Place about 3/4 cup of slaw on each plate.
- Top with a piece of baked salmon.
- Drizzle generously with the vinaigrette-butter mixture.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
39g
Fat
83g
Carbs
12g