Sesame Slaw with Glazed Salmon & Edamame
Crispy cabbage slaw tossed in a punchy sesame-ginger dressing, served with pan-glazed salmon and warm edamame. Bright, crunchy, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat salmon dry. Season skin and flesh with salt and pepper.
Step 2
Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Step 3
Sear salmon skin-side down without moving for 4 minutes until skin crisps and edges turn opaque.
Step 4
Flip salmon and cook 2 minutes more until centers are just cooked through. Transfer to a plate.
Step 5
In the same skillet, add edamame with a splash of water and cover. Cook until heated through, about 2 minutes.
Step 6
Whisk remaining 2 tbsp sesame oil, rice vinegar, soy sauce, and ginger in a large bowl.
Step 7
Toss sliced cabbage into dressing until coated. Divide slaw between plates.
Step 8
Top each plate with a salmon fillet and edamame. Scatter sesame seeds over everything.
Tools you’ll need
- 12-inch skillet
- large mixing bowl
- whisk
- knife and cutting board
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