Shredded Cabbage And Salmon Salad Food

SHREDDED CABBAGE AND SALMON SALAD

Shredded Cabbage and Salmon Salad image

This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 30m

Number Of Ingredients 10

Ingredients

1 1/2 cups frozen shelled edamame
1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
1 tablespoon honey
6 teaspoons soy sauce
1 tablespoon plus 1/4 teaspoon toasted sesame oil
3/4 pound center-cut salmon fillet, skin removed
5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
1/4 head napa cabbage, cored and thinly sliced (4 cups)
1/2 head red cabbage, cored and thinly sliced (4 cups)
1 small bunch scallions, thinly sliced (3/4 cup)

Steps:

Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

Nutrition Facts : Calories 311 g, Fat 12 g, Fiber 6 g, Protein 28 g, SaturatedFat 2 g

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Crispy-Skin Salmon Provencal with Charred Red Cabbage Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 tablespoons Dijon mustard
Four 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
4 teaspoons dried herbes de Provence
1 tablespoon olive oil
2 tablespoons unsalted butter
Juice of 1/2 lemon
Charred Red Cabbage Salad, recipe follows
1/4 cup canned crispy fried onions
1/4 head red cabbage, stem intact, cut into thick slices
1/2 yellow onion, peeled, root end intact, cut into wedges
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup your favorite olives, pitted and halved
1 jarred roasted red pepper, julienned
1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
1/2 lemon, juiced

Steps:

Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
Preheat the grill or a grill pan for cooking at high heat.
Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

CABBAGE ALMOND SALAD

Cabbage Almond Salad image

I tried this recipe at a church potluck. I stood guard over the salad bowl until I flushed out it's owner and scored the recipe. Hooray for me. Stalking pays.

Provided by hisfavoritemavis

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 (10 ounce) bags shredded cabbage
4 tablespoons toasted sesame seeds
1 (9 ounce) can hickory smoked almonds
4 green onions
1 (3 ounce) package dry Top Ramen noodles, broken
2 tablespoons sugar
1/2 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flavored vinegar

Steps:

Whisk together all the ingredients for the dressing.
Toss the cabbage, green onions and nuts. Pour the dressing over top. Mix in the ramen noodles and sesame seeds right before serving. Don't let sit too long, or else it looses it's crispy.

Nutrition Facts : Calories 586.4, Fat 47.6, SaturatedFat 6, Sodium 582.5, Carbohydrate 33, Fiber 9.9, Sugar 11.6, Protein 14.6

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