Ingredients
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¼ cup vegetable oil, divided
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3 tablespoons tamari
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1 lime, zested and juiced
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1 tablespoon hot pepper sauce
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1 piece fresh ginger (3-inch), peeled and grated
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4 salmon fillets (6 ounces each)
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½ cup rice vinegar or cider vinegar
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¼ cup honey
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2 teaspoons toasted sesame oil
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1 small head or ½ large head cabbage, shredded (about 4 cups)
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½ bunch snipped chives (about ¼ cup)
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3 tablespoons toasted sesame seeds
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¼ teaspoon salt
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⅛ teaspoon ground pepper
Directions
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Preheat a grill or grill pan to medium-high.
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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.
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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 with salt and pepper.
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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.
