Glazed Salmon with California Avocado Slaw (Courtesy of Calif. Avocado Commission)
3 Tbsp. soy sauce 1/4 cp. sliced water chestnuts (I omitted)
1 clove garlic peeled handful of shoestring carrots
1 tsp. grated ginger 1 red bell pepper thinly sliced
2 1/2 Tbsp. honey 3 cps. shredded cabbage
1 tsp. sesame oil salt and pepper to taste
1/4 cp. rice vinegar 1 ripe avocado cut into 1/4 inch cubes
1/4 cp. olive oil
4 (5 oz.) salmon fillets
Place soy sauce, garlic, ginger honey sesame oil, vinegar and olive oil in food processor and blend until creamy. Pace salmon fillets in shallow dish a pour half of mixture over them, coating both sides and setting aside.
Place water chestnuts, carrot, bell pepper, and cabbage in a bowl and top remaining mixture. Season with salt and pepper. Add avocado and toss to combine. Set aside.
Cook salmon in preferred method. Place Salmon on plate and spoon over slaw.