1largecarrot, julienned or 4 baby carrots julienned
1/4cupscallions, chopped
1 tbsplime
1 tbspsesame oil
2tbspgranulated sugar
Ingredients for salmon
1/4cupsoy sauce or coconut aminos
2tbspginger, minced
2clovesgarlic, minced
1&1/2tbspCholula or sriracha
1 tbsp rice vinegar or white vinegar
2tbspagaveor honey
2tbspsesame oil for searing or olive oil
Instructions
Make the marinade for the salmon
Place salmon in a tupperware, glass container with lid or ziploc bag. Add soy sauce, agave, cholula, lime, rice vinegar, garlic and ginger. Stir to combine and cover the fish. Place the fish in the fridge and marinade at least 1 hour, up to overnight.
Make the slaw
Combine cabbage, carrots, scallions in a bowl.
In another small bowl, mix together rice vinegar, sugar, lime and sesame oil. Mix until the sugar is mostly dissolved and pour over the cabbage mixture. Stir to coat.
Sear salmon
Pre heat the oven to 350 degrees
When the salmon is done marinading, remove from the fridge and leave until room temp.
Heat sesame oil in a large non-stick skillet. Add the salmon, reserving the marinade. Sear over medium high heat until a crust begins to form, about 3 mins each side. Be careful not to burn.
If you like your salmon rare, transfer to a plate and let sit 5 mins with aluminum foil over before serving. If you want to cook it more. place it on a foil lined baking sheet and bake in the oven at 350 for 15 mins. Baking time will vary depending on preference and size of salmon.
To garnish sprinkle sesame seeds and scallions over the top. Serve with red cabbage slaw and enjoy!
Notes
Tips:
Due to the sucrose in the agave, the salmon will burn if you cook it at high heat for too long. I like to finish mine in the oven because I like my salmon cooked through. Salmon does tend to dry out, so check it every 5 minutes to make sure it is not losing its oils.
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