This recipe hits all the notes of a classic barbecue dish, but with omega-3-rich fish. Use an outdoor grill or indoor grill pan.
3 cups very thinly sliced cabbage
1/2 cup thinly sliced scallions, divided
1/4 cup grated carrot
1/4 cup canola mayonnaise
1 Fresno chile, seeded and sliced
2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
3/4 teaspoon black pepper, divided
1/2 teaspoon kosher salt, divided
3 tablespoons dark brown sugar
1 tablespoon bourbon
1 tablespoon lower-sodium soy sauce
4 (6-oz.) skin-on salmon fillets (such as wild Alaskan)
Added sugars 11g
Calcium 6% DV
Potassium 21% DV
How to Make It
Preheat a charcoal grill to medium-high (400°F to 450°F).
Place cabbage, 1/4 cup scallions, carrot, mayonnaise, chile, vinegar, sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Stir well to combine. Chill until ready to serve.
Whisk together brown sugar, bourbon, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce. Chill 15 minutes.
Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes. Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade. Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt. Serve with slaw.
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