Serve with: Grilled portobello mushrooms and a rice salad with sliced radishes. Dessert: Scoops of coconut, pineapple, and passion-fruit sorbets drizzled with rum.
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup (packed) fresh mint leaves
2 tablespoons chopped peeled fresh ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oriental sesame oil
4 6-ounce salmon fillets with skin
4 cups thinly sliced Napa cabbage
Preparation
Step 1
Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
Step 2
Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
Step 3
Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.
