Recipe from The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day by Lori Lange
Author Lori Lange (RecipeGirl), on Broiled Salmon with Sweet and Spicy Pineapple Slaw:
I think it was my sister who first introduced me to the beauty of salmon. Of course, she lives in the Northwest, where they truly have the best salmon of anywhere I’ve ever been, and that probably prompted me to declare my love for it right then and there. To this day, salmon is my favorite go-to quick dinner. I enjoy it lightly seasoned with a little added sweetness and broiled, and it’s terrific when paired with a simple sweet slaw.
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Salmon might be my favorite cooked fish. Not only is it packed with Omega-3′s, but it has loads of vitamins and protein too. We don’t eat it as often as I’d like because my husband spent a summer (while he was in college) in Alaska working on a salmon fishing boat. I think he said he wanted something fun to do. . . . Anyway, he can never look at a salmon with a straight face. But now that we have the girls and they like salmon too, he’s outnumbered.
I like that Lori uses canned pineapple mixed with fresh cabbage, carrots, and bell pepper for the slaw. And I really love the sauce mixture for the salmon. I found the pineapple slaw to be really tasty and perfect with the salmon. The two worked well together. This is so extremely easy and quick to make — perfect for a weeknight dinner. My only tips for this recipe: (1) Definitely try to use a pyrex baking dish or roasting pan for this because the salmon sauce will drip, and you don’t want to end up with a big mess. (2) Check on your salmon! You don’t want to burn it.
The next time I make this, I’m going to double the dressing. It was wonderful, and I wished I’d had even more to drizzle on my salmon. If you are looking for a quick, light, and healthy recipe, this is it.
Broiled Salmon with Sweet and Spicy Pineapple Slaw
Featured Recipe From: The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
- 5 cups finely shredded cabbage (about 1⁄2 small head)
- 1 1⁄2 cups finely chopped canned pineapple (reserve 2 tablespoons juice for dressing)
- 1 medium red bell pepper, seeded, ribs removed and cut into very thin strips
- 1 large carrot, peeled and shredded
- 1⁄2 medium red onion, very thinly sliced (about 1 cup)
- 2 tablespoons pineapple juice (from canned pineapples for slaw)
- 1⁄2 tablespoon canola or vegetable oil
- 2 teaspoons honey
- 1 teaspoon freshly squeezed lime juice
- 1⁄4 teaspoon hot sauce
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
- 4 6-ounce skinless salmon fillets, rinsed and patted dry
- 1⁄4 cup honey
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
To prepare the slaw, in a large bowl, toss together the slaw ingredients.
To prepare the dressing, in a small bowl, whisk together the dressing ingredients.
Pour the dressing over the slaw and toss. Set the slaw aside while you prepare the salmon.
Preheat the oven to broil. Spray a small roasting pan or Pyrex dish with nonstick spray.
To prepare the salmon, place the salmon in the pan. In a small bowl, whisk together the honey, lime juice, chili powder, cayenne and salt. Spoon the sauce over the salmon. Broil the salmon for 5 minutes and then spoon the sauce over the salmon again. Broil for an additional 5 to 7 minutes, or until the salmon flakes easily with a fork and is cooked through to the center. To serve, toss the slaw one more time to reincorporate the dressing. Divide the slaw among 4 bowls. Top the slaw with the broiled salmon and serve immediately.
© 2013 Lori Lange
Reprinted with permission from The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day by Lori Lange (Houghton Mifflin Harcourt, 2013)