Salmon with Thai slaw

1 Point, Entree, Fish, Weight Watchers

Prep Time: 0:20 Cook Time: 0:09 Total Time: 0:29 Difficulty: Easy Servings: 4 Source:

Ingredients

24 oz (four 6-oz fillets) uncooked farmed salmon fillets with or without skin

1/2 tsp table salt

1 tsp grated lime zest

1 Tbsp fresh lime juice

1 Tbsp asian fish sauce

1 tsp sugar

1 tsp dark sesame oil

1/2 head thinly sliced uncooked savoy cabbage

1/2 cup shredded carrot(s)

1/3 cup cilantro

1/3 cup fresh mint leaves

1 medium , or small red Thai chile, seeded and minced jalapeño pepper(s)

4 sprays cooking spray

1/2 items cut into 4 wedges fresh limes

Directions

Sprinkle salmon with salt. Spray large skillet with nonstick spray and set over medium-high heat. Add salmon, skin side down, and cook 4 minutes. Turn and cook until lightly browned and just opaque in center, about 4 minutes longer.

Meanwhile, to make slaw, whisk together lime zest and juice, fish sauce, sugar, and sesame oil in large bowl. Add cabbage, carrot, cilantro, mint, and jalapeño and toss to coat well.

Remove and discard skin from salmon. Serve salmon with slaw and lime wedges.

Notes

Savoy cabbage looks like a deeply wrinkled version of regular green cabbage. You can use green cabbage or Napa cabbage in this recipe, however, if you prefer.

Nutrition

1 smart points