Sexy Salmon And Sassy Slaw Recipes

Steps:

• 1. Take fillets and coat them in the spices: Montreal seasoning, seasoning salt and paprika.
• 2. Add 2 to 3 tablespoons of butter to a pan and add fish. Cook on both sides for about 3 to 4 minutes.
• 3. Add fish in a baking dish and top it off with two pats of butter. Bake in oven for about 3 minutes (not too long or else fish will get tough). Remove and enjoy!

Steps:

• Preheat oven to 350°F.
• In 8x8 baking dish, pour in the wine, add the dill sprigs & top with salmon, skin side up. Bake for 25 - 30 minutes.
• Toss together cabbage, jicama, snow peas & green onions.
• Whisk together all ingredients for the vinaigrette. Set aside 2 TB & toss the rest with the slaw.
• Whisk together the 2TB reserved vinaigrette with the 2TB melted butter.
• To serve:
• Place about 3/4c slaw on a plate. Set a piece of salmon on top. Drizzle with vinaigrette/butter mixture.

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

Steps:

• Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. Whisk to combine. Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow dish and pour the remaining marinade over. Cover and chill for 45 minutes.
• Preheat the oven's broiler and set the oven rack about 5 inches from the heat source.
• Broil salmon for 12 minutes, brushing occasionally with the reserved marinade. Salmon is done when it is glazed from the marinade and flakes easily with a fork.

Steps:

• Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.
• Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.