Try this Roasted Salmon over Asian Slaw recipe, or contribute your own.
Suggest a better descriptionTo prepare salmon: Preheat oven to 350. Line a baking sheet with foil, dull side up. Coat with cooking spray. Salt and pepper the fillets on both sides. Roast until salmon flakes, 10 to 12 minutes. Do not overcook. Let cool; wrap well and refrigerate until needed, up to 1 day.
To prepare slaw: Break up rice sticks; soak in very hot water until softened. Combine cabbage, carrots, snow peas, peanuts, cilantro, and basil in large bowl. Drain rice sticks well: add to vegetables. Mix well; set aside or refrigerate for up to 8 hours.
To prepare dressing: Whisk together soy sauce, oils, honey, and pepper flakes until well combined. Set aside until ready to use.
To assemble salad: If dressing has separated, whisk to recombine. Add to slaw; toss to combine. Divide among six plates, and top each with a salmon fillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 149 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.6mg | 2 % | |
Potassium 1071.7mg | 28 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 12.2g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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