1 L cabbage, thinly sliced & blanched 4 cup
1 L spinach, thinly sliced 4 cup
1 red pepper, cut in thin strips
1 carrot, cut in thin strips
50 ml rice vinegar 1/4 cup
50 ml canola oil 1/4 cup
15 ml canola oil 1 tbsp
15 ml soy sauce 1 tbsp
5 ml soy sauce 1 tsp
15 ml sesame oil 1 tbsp
6 salmon fillets
5 ml fresh ginger, chopped 1 tsp
1 garlic clove, chopped
125 ml orange juice 1/2 cup
45 ml lime juice 3 tbsp
salt & pepper to taste
Toss first 4 ingredients in large bowl to combine. Whisk, in second bowl, vinegar and 1/4 cup (50 ml) canola oil, 1 tablespoon (15 ml) soy sauce and sesame oil. Set vinaigrette aside.
Heat remaining 1 tablespoon (15 ml) canola oil in heavy large skillet over medium-high heat. Sprinkle salmon fillets with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in centre, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Saute 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon (5 ml) soy sauce; boil until mixture is reduced by 1/4 cup (50 ml) glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat.
Divide vegetable mixture equally among plates. Place 1 salmon fillet on top of vegetable. Drizzle glaze over salmon and serve.
Serves 6