SUMMERTIME SALMON AND SLAW

Published on: 06/30/2021
grilled salmon on white plate with green slaw and fresh herbs
grilled salmon on white plate with green slaw and fresh herbs

SUMMERTIME SALMON AND SLAW

This tangy dressing is tasty on everything from a green salad, grilled veggies to any seafood. It is best (but not a must 🙂 to prepare the dressing one day ahead for a thicker consistency and melding of flavors. The dressing will keep for 3–4 days in the refrigerator, so you have time to experiment with other options. As always, feel free to substitute your protein of choice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Equipment

  • grill

Ingredients
  

  • 1 pound salmon fillets cut into 4 equal portions
  • freshly ground pepper and salt to taste
  • 3 garlic cloves 2 crushed + 1 whole clove
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup dill sprigs a few stems in the mix is fine!
  • 1 scallion white part chopped into about 1/2-inch pieces
  • 1 Tablespoon fresh lemon juice
  • 2/3 cup buttermilk low fat or nonfat
  • 1 1/2 Tablespoons olive oil extra virgin
  • 6 to 7 cups shredded red and/or green cabbage and yes, the coleslaw mix in a bag is perfect here

Instructions
 

  • Preheat grill to 350˚to 400˚F (medium-high heat). Place salmon fillets on a plate, and rub the crushed garlic evenly all over the fillets. Sprinkle with pepper and salt.
  • Place salmon on grill and heat for 5–6 minutes per side, or until desired doneness. Remove from grill and keep warm.
  • Prepare the dressing by placing 1 clove of garlic, parsley, dill, scallion, lemon juice, buttermilk and olive oil in a blender and process until a smooth. Add salt and pepper to taste and blend until well-combined. (Tip: double or triple for extra).
  • Place shredded cabbage in a large bowl. Pour 3/4 cup of dressing on top and toss well. Place one quarter of salad on 4 separate plates. Place salmon fillet on top and drizzle with dressing and freshly ground pepper to taste. Makes 4 servings.

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