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Seared Salmon with Citrus Ginger Slaw Recipe

Seared Salmon with Citrus Ginger Slaw recipe


This dish has seared salmon with a fresh slaw made of carrots, beets, apples, and a zesty ginger dressing. It's colorful and full of flavor. You cook the salmon in a pan and mix the slaw in a bowl. It's a yummy dinner!


2 medium beets
2 medium carrots
2 Granny Smith apples
1 small bunch green onions (scallions)
1 orange
1 tablespoon fresh ginger, grated
1 1/2 lb salmon fillet
1/4 cup sliced almonds
2 tablespoons extra virgin olive oil
1 tablespoon honey
Salt and pepper to taste


Wash and dry all fresh produce.
Peel and coarsely grate the beets and carrots, then transfer to a large salad bowl.
Quarter the apples, remove the core and stem, and coarsely grate them into the salad bowl.
Trim the green onions and cut them into ¼-inch pieces at an angle, then add to the salad bowl.
In a small bowl, whisk together the juice of the orange, grated ginger, honey, 1 tablespoon of olive oil, salt, and pepper to create the dressing.
Pour the dressing over the slaw in the salad bowl and toss until well combined. Set aside.
Heat a skillet over medium heat. While it's heating, season the salmon with salt and pepper on both sides.
Add the remaining 1 tablespoon of olive oil to the skillet and swirl to coat the bottom.
Place the salmon, skin-side down, in the skillet. Cook until the salmon is cooked through and flaky, about 3 to 5 minutes per side. Remove from heat.
Toast the sliced almonds in a dry pan over medium heat until golden brown, then add to the slaw and mix.
To serve, place a portion of the citrus ginger slaw on each plate and top with a piece of the seared salmon.

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