The mild salmon fillets in this dish cook in no time, and the sweet glaze adds a lot of kid appeal. Make it even easier by using packaged preshredded cabbage for the tangy slaw, and round out the dinner with some fragrant jasmine rice.
Makes 4 servings
Ingredients
For the slaw:
2 teaspoons toasted sesame oil
2 teaspoons honey
2 teaspoons rice vinegar or lime juice, plus more to taste
1/4 teaspoon salt
3 cups finely shredded green cabbage
8-ounce can crushed pineapple in natural juice, well drained
1/4 cup coarsely chopped fresh cilantro
For the salmon:
2 tablespoons packed dark or light brown sugar
4 teaspoons Dijon mustard, preferably coarse grain
1 teaspoon soy sauce
Four 4- to 5-ounce skinless salmon fillets
Directions
To make the slaw:
1. In a bowl, whisk together sesame oil, honey, rice vinegar or lime juice, and salt.
2. Add cabbage, pineapple and cilantro to bowl and toss again.
To make the salmon:
1. Place rack close to broiler and preheat broiler to high. Line baking sheet with foil.
2. In a small bowl, stir together brown sugar, mustard and soy sauce until well combined.
3. Place salmon on prepared baking sheet and brush tops generously with glaze.
4. Broil until barely cooked through to center, about 5 minutes. Serve with pineapple slaw.
