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Grilled Salmon with Asian Slaw

For the Salmon:
½ cup - orange juice concentrate
¼ cup - low-sodium soy sauce
2 tsp - grated fresh ginger
1 tsp - Dijon-style mustard
1/8 tsp - ground black pepper
4 - salmon fillets, about 4 to 5 oz each

For the Asian Slaw:
1 Tbsp - sesame oil
4 Tbsp - olive oil
¼ cup - rice wine vinegar
½ tsp - salt
½ tsp - Florida Crystals® Organic Sugar
¼ tsp - ground black pepper
2 cups - shredded red cabbage
2 cups - shredded savoy cabbage
1 - yellow bell pepper, cut into thin strips
1 - red bell pepper, cut into thin strips
1 - carrot, peeled and shredded
10 - snow peas, cut into thin strips

For the salmon: In a large, plastic zipper bag, combine the orange juice concentrate, soy sauce, ginger, mustard and pepper. Seal the bag and shake to blend ingredients. Open bag, add salmon, reseal. Turn bag to coat salmon and refrigerate for 30 minutes.

For the slaw: In a large bowl, mix together the sesame oil, olive oil, rice wine vinegar, salt, Florida Crystals® Certified Organic Sugar and pepper. Add the cabbages, bell peppers, carrot and snow peas and toss to coat well. Cover and refrigerate.

Preheat grill. Remove the salmon from the marinade, and reserve the marinade. Grill salmon over medium heat, brushing occasionally with the reserved marinade, until fish is cooked through. Serve accompanied by the Asian Slaw.

Serving Quantity: 3 to 4


A flavorful salmon dish with an simply combined Asian flare.