Salmon is one of my go to summer meals. It cooks really quick and these days I need all the extra time I can get. Things like school graduation planning, sports practices and field trip meetings have been cramping my cooking style.
I made this the other night and all of a sudden the weather turned warm. So feel free to make the salmon in the oven but if it’s a nice day out I’d probably grill it outside. Salmon is a really easy fish to grill and it eliminates any fishy smell in my kitchen.
Now for the part that you will really like. There are very few ingredients involved in this recipe. Yes, you will want to buy the salmon, slaw mix and mango fresh but you will probably have the other ingredients in your pantry. I tend to buy salmon the day I am eating it because I want fish as fresh as possible.
For the dressing on the slaw, I used a Thai peanut vinaigrette I buy at Trader Joes but feel free to use your favorite Asian dressing. There are many good ones that you can find in your local grocery store.
Okay, so once you have the ingredients gathered, marinate the salmon and either roast or grill. The slaw can be made in advance or while the salmon is cooking. It’s just so easy! Enjoy!
- 1 Tablespoon chili powder
- 2 Tablespoons honey
- 1 Tablespoons Sriracha sauce
- 1 Tablespoon Balsamic vinegar
- 4 salmon filets (1 pound)
- 6 cups slaw mix
- 1 medium mango, peeled, pitted and diced
- 2 Tablespoons of your favorite Asian dressing
- 1 Tablespoon dried parsley
- salt and pepper to taste
- Preheat oven to 400 degrees. In a small bowl, mix together chili powder, honey , Sriracha and vinegar. Marinate salmon in sauce for about 10 minutes.
- In a medium size bowl, mix together slaw, mango and Asian dressing. Season with salt and pepper to taste. Refrigerate until ready to use.
- Roast the salmon on a parchment lined baking sheet for 15 to 20 minutes or until flaky and cooked through. Season with salt and pepper to taste.
- Serve salmon with slaw.