Vermont Castings

Teriyaki Salmon with Cabbage-Fennel Slaw

This is the only way that my 14-year-old son will eat salmon! The fish is easy to prepare, as is the accompanying salad. What more could you want for a summer meal?

Servings
6
Prep Time
1 to 1½ hours
Difficulty
Easy to do
Cook Time
N/A

Ingredients

Directions

    1. Place salmon steaks in a large freezer baggie; combine teriyaki sauce, water, brown sugar and garlic, and pour marinade over salmon. Seal bag tightly, and refrigerate for 1 hour.
    2. Meanwhile, remove core from cabbage. Cut cabbage into quarters, and slice into fine shreds; place cabbage into a large bowl.
    3. Remove core from fennel, and slice into fine shreds; add to cabbage.
    4. Remove ends and peel from onion, and cut into quarters. Slice into fine shreds and add to cabbage and fennel.
    5. Combine cider vinegar, sugar, olive oil, salt, pepper and pepper flakes; pour over cabbage, and stir to coat. Leave at room temperature, stirring occasionally, while salmon marinates and cooks.
    6. Grease a large sheet of foil, and place onto grill. Preheat grill to medium-high.
    7. Remove salmon steaks from marinade, and place onto grill. Cook 5-7 minutes per side, depending upon thickness and desired doneness.
    8. Place salad on a large serving platter, and place steaks around edge (slightly overlapping salad).
    9. Serve to hungry family and friends, who will enjoy the feast immensely!

Tips

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