Soy-Ginger Salmon with Sesame Napa Cabbage Slaw

[Sincerely-Food-Chef]

Ingredients

• 4 medium carrots
• 2 (1 inch) pieces ginger root
• 2 limes
• 1 medium head napa cabbage
• 1 ½ lb salmon fillet
• extra virgin olive oil
• honey
• sesame seeds
• soy sauce
• toasted sesame oil

Instructions

1. Wash and dry the fresh produce.
   • 1 medium head napa cabbage
   • 4 medium carrots
   • 2 limes
   • 2 (1 inch) pieces ginger root
2. Juice the limes into a small bowl.
3. Peel and mince the ginger; transfer to a medium bowl.
4. Add half of the lime juice (save the rest for the salad), soy sauce, and olive oil to the ginger; whisk together.
   • 2 tbsp soy sauce
   • 2 tbsp extra virgin olive oil
5. Place the salmon, skin-side-up, in the sauce. Set the bowl aside.
   • 1 ½ lb salmon fillets
6. Preheat a skillet over medium heat.
7. Once the skillet is warm, measure out the sesame seeds and add to the skillet. Cook, stirring frequently, until they are golden brown, 2 to 3 minutes. Once done, transfer to a small bowl.
   • 2 tbsp sesame seeds
8. Add olive oil to the skillet and swirl to coat the bottom.
   • 2 tbsp extra virgin olive oil
9. Place the salmon, skin-side down, in the skillet; cook for 3 to 4 minutes on one side, then flip and pour in the remaining sauce. Continue to cook until the flesh is opaque, another 2 to 3 minutes.
10. Combine the remaining lime juice, olive oil, sesame oil, soy sauce, and honey in a large bowl; whisk together.
    • 2 tbsp extra virgin olive oil
    • 2 tbsp toasted sesame oil
    • 2 tbsp soy sauce
    • 2 tsp honey
11. Quarter the cabbage lengthwise, then cut out and discard the core; thinly slice crosswise and add to the large bowl.
12. Trim the ends and peel the carrots; discard the trimmings and coarsely grate the carrots. Add to the cabbage.
13. Toss the salad until well combined.
14. To serve, arrange the salad on a plate and place the salmon on top. Enjoy!