Asian Salad With Salmon
2 salmon steaks
2 carrots, sliced
1/2 cup dried apricots, halved
1/2 head of Napa cabbage, shredded
1 small head red cabbage, shredded
1/4 cup diced sweet onion
1/4 cup Serrano Honey Vinegar
1/4 cup Persian Lime EVOO
1/4 tsp Thai ginger salt
pepper to taste
1/2 cup toasted almonds
Season Salmon with salt and pepper. Cook 8-10 minutes in broiler (or bbq).
In bowl, whisk together oil, vinegar, salt and pepper
Toss 1/2 of the dressing in a large bowl with Napa & red cabbage, carrots, onion, almonds, and apricots.
Divide among 4 plates, top with half a salmon steak and drizzle the remaining dressing on top of salmon.