Ginger Salmon with Sesame Napa Cabbage Slaw

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Juice the limes into a medium bowl.

Step 3

Add half of the lime juice (save the rest for the salad), coconut aminos, and olive oil to the ginger; whisk together.

Step 4

Place the salmon, skin-side-up, in the sauce. Set the bowl aside.

Step 5

Preheat a skillet over medium heat.

Step 6

Once the skillet is warm, measure out the sesame seeds and add to the skillet. Cook, stirring frequently, until they are golden brown, 2 to 3 minutes. Once done, transfer to a small bowl.

Step 7

Add olive oil to the skillet and swirl to coat the bottom.

Step 8

Place the salmon, skin-side down, in the skillet; cook for 3 to 4 minutes on one side, then flip and pour in the remaining sauce. Continue to cook until the flesh is opaque, another 2 to 3 minutes.

Step 9

Combine the remaining lime juice, olive oil, sesame oil, coconut aminos, and honey in a large bowl; whisk together.

Step 10

Quarter the cabbage lengthwise, then cut out and discard the core; thinly slice crosswise and add to the large bowl.

Step 11

Trim the ends and peel the carrots; discard the trimmings and coarsely grate the carrots. Add to the cabbage.

Step 12

Toss the salad until well combined.

Step 13

To serve, arrange the salad on a plate and place the salmon on top. Enjoy!

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