Crisp Skin Salmon with Fiery Asian Slaw

This recipe was billed in the September 2009 issue of Cooking Light as a super fast meal and it lived up to the hype! I have long avoided coleslaw but recently I tried it again and discovered I really liked it. Since then I have been on a slaw kick. This slaw had great flavor and wasn't really that spicy, but had a nice bite. This was my first time using Sriracha and I can't wait to find more recipes to incorporate this sauce. My only compliant with this meal was I felt like it needed one more side to go with it but couldn't quite decide what a good match would be. Maybe a green vegetable or some bread. My husband gave this one rave reviews. If you need a quick weeknight meal, this one is perfect.

Crispy Skin Salmon with Fiery Asian Slaw

• 4 (6-ounce) salmon fillets
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 cup fresh orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons Sriracha (hot chile sauce)
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon honey
• 1/2 cup chopped fresh cilantro
• 1 (16-ounce) package cabbage-and-carrot coleslaw
• 1 tablespoon toasted sesame seeds

1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.

Source: Cooking Light, September 2009.