Grilled Asian-Style Salmon With Cabbage And Mint Slaw

Recipe Ingredients

1 cup	40g / 1.4oz	Fresh mint leaves - (packed)
2 tablespoons	30ml	Chopped peeled fresh ginger
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
2 tablespoons	30ml	Oriental sesame oil
4		Salmon fillets with skin - (6 oz ea)
4 cups	948ml	Thinly-sliced Napa cabbage

Recipe Instructions

Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.

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.

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.

This recipe yields 4 servings.

Serve with: Grilled portobello mushrooms and a rice salad with sliced radishes.

Dessert: Scoops of coconut, pineapple, and passion-fruit sorbets drizzled with rum.

Source:
Bon Appetit, September 2003

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