Camilla, Nacogdoches, TX
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
3 tablespoons chopped peeled fresh ginger
3 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons oriental sesame oil
2 1 tablespoons honey
1 1 teaspoons grated lime zest
4 six-ounce salmon fillets with skin
1 16-ounce jar Steinfeld’s red cabbage, drained
1 cup frozen, shelled edamame, thawed
2/3 cup peeled, shredded carrot
2 green onions, thinly sliced, both white and green parts
Prepare barbecue to medium-high heat.
Thinly slice enough mint to measure one tablespoon and chop enough cilantro to measure one tablespoon. Place both in bowl and whisk in ginger, soy sauce, lime juice, sesame oil, honey and lime zest. Set dressing aside.
Place salmon in large zip-top plastic bag. Add five tablespoons dressing and turn to coat. Marinate salmon 30 minutes. Grill filets until barely opaque in center, about
4-5 minute per side.
Meanwhile, toss drained red cabbage, edamame, carrot and green onions with remaining mint leaves, cilantro leaves and all except two tablespoons of remaining dressing. Season to taste with salt and pepper. Divide slaw among four plates. Place salmon on top of slaw and drizzle with reserved two tablespoons of dressing.
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