4 cups thinly sliced Napa cabbage
4 cups (packed) thinly sliced fresh spinach
1 red bell pepper, cut into matchstick size strips
1 carrot, cut into matchstick size strips
1/4 cup rice vinegar
1/4 cup plus 1 tablespoon canola or vegetable oil
1 tablespoon plus 1 teaspoon soy sauce |
6 C. Wirthy Salmon Fillets
1 tablespoon Oriental sesame oil
1 teaspoon chopped peeled fresh ginger
1 garlic clove, chopped
1/2 cup fresh orange juice
3 tablespoons fresh lime juice |
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Toss first 4 ingredients in large bowl to combine.
Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer.
Transfer salmon to plate; tent with foil to keep warm.
Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat.
Re-whisk vinaigrette. Add to vegetable mixture and toss to coat. |
