Ingredients
3 cups thinly sliced napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
3 cups prepared Tzatziki sauce ( or add untildesired consistency is reached with slaw)
4 portions – 6-8 oz salmon filets
¼ cup blackening seasoning
Preparation
1. SLAW: combine all ingredients ( with exception of salmon & spice) in a large bowl; toss thoroughly - let sit 30min before serving
2. SALMON: Coat salmon filets with blackening seasoning. Heat skillet over medium high heat. Sear salmon on each side 4 minutes or until desired internal doneness
3. Place slaw in serving dish, top with salmon & garnish with lemon/lime slices
Ingredients
3 cups thinly sliced napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
3 cups prepared Tzatziki sauce ( or add untildesired consistency is reached with slaw)
4 portions – 6-8 oz salmon filets
¼ cup blackening seasoning
Preparation
1. SLAW: combine all ingredients ( with exception of salmon & spice) in a large bowl; toss thoroughly - let sit 30min before serving
2. SALMON: Coat salmon filets with blackening seasoning. Heat skillet over medium high heat. Sear salmon on each side 4 minutes or until desired internal doneness
3. Place slaw in serving dish, top with salmon & garnish with lemon/lime slices
