Soy-Ginger Grilled Salmon and Napa Sesame Slaw

{"handle":"soy-ginger-grilled-salmon-and-napa-sesame-slaw","title":"Soy-Ginger Grilled Salmon and Napa Sesame Slaw","seoTitle":"Soy-Ginger Grilled Salmon and Napa Sesame Slaw","image":"https://images.ctfassets.net/vmuke7sdou62/0pe94inCHpFNQ09o8bezR/77d58d073b71fa43523e71b18c0aab57/MTI1NjQ3ODYwMDMyMTI5MDM0.jpg","ingredients":"

• 1/4 cup vegetable oil, divided
• 3 tablespoons Tamari (dark soy sauce)
• 1 lime, juiced and zested
• 1 tablespoon hot pepper sauce (eyeball it)
• 1 piece fresh ginger (3-inch), peeled and grated
• 4 salmon fillets (6 ounces each)
• 1/2 cup rice vinegar or cider vinegar
• 1/4 cup honey
• 2 teaspoons toasted sesame oil
• 1 small head or 1/2 large head napa cabbage, shredded (about 4 cups)
• 1/2 bunch snipped chives (about 1/4 cup)
• 3 tablespoons toasted sesame seeds
• Salt and pepper

","preparation":"

Pre-heat a grill or grill pan to medium-high.

In a shallow dish, mix 2 tablespoons vegetable oil, Tamari, lime juice and zest, hot pepper sauce and ginger. Add the salmon and marinate, turning occasionally, for 15-20 minutes.

In a bowl, whisk the vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add the cabbage and toss to coat evenly. Add the chives and sesame seeds; season to taste with salt and pepper.

Grill the salmon for 3 minutes on each side for medium-rare, 4 minutes on each side for fully cooked. Serve on top of the slaw.

","tags":"30 Minute Meals,barbecue or grill,brunch,dinner,fish and seafood,lunch,vegetables","publishDate":"2007-09-17T07:00:00Z","status":"Pending","author":"rachael-ray"}