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This salmon dish reminds me of an inside-out eggroll. The base of the salad is a warm eggroll-style filling – cabbage and carrots with a sprinkling of bean sprouts. This recipe can be prepped in advance and brought to work or school for a delicious, filling lunch. I serve this with wonton crisps, but half a sweet potato or brown rice would be great, too.
5 ounces salmon fillet
salt
pepper
3 cups coleslaw or broccoli slaw mix
1 cup bean sprouts
1 tablespoon Tuscanini Olive Oil
2 tablespoons Glicks Soy Sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
Glicks Hot Sauce, to taste
1 tablespoon roasted peanuts
Preheat the oven to 450 degrees Fahrenheit.
Season the salmon fillet with salt and pepper and place on a greased baking tray. Bake 12–15 minutes for fresh or defrosted salmon or 15–18 minutes for frozen salmon. Leave whole or break into pieces.
In a large skillet or wok, heat olive oil. Add coleslaw mix and bean sprouts and sauté until slightly wilted. Drizzle with sesame oil and soy sauce and cook on a medium flame until wilted. Add hot sauce if desired.
Transfer to a plate or an airtight container (for make-ahead meal prep) and place salmon on top. Sprinkle peanuts over.
Arrange wonton wrappers on a greased baking sheet in a single layer. Spray with cooking spray and sprinkle with salt.
Bake at 400 degrees Fahrenheit until crisp, about five minutes.
If not using right away, store in a separate container.
Photography by Rivka Braverman
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