As submitted by Roxanne Chan for Epicurious.com’s Favorite Mother’s Day Recipe Contest.
Makes 4 servings.
2 cups orange juice
1 teaspoon minced ginger root
1 teaspoon minced lemon grass
½ teaspoon salt
1 pound skinned boned salmon fillet
1 green onion, minced
1 teaspoon chili garlic sauce
1 tablespoon sesame oil
1 teaspoon honey
½ teaspoon orange zest
2 tablespoon snipped mint
1 10-ounces bag angel hair coleslaw
1 cup chopped watercress
1 large navel orange, peeled, sectioned and chopped
½ cup small dice peeled cucumber
½ cup sliced red radishes
Garnish: chopped roasted peanuts and mint sprigs
In a large skillet bring the orange juice, ginger root, lemon grass and salt to a boil. Set the salmon fillet in the skillet and simmer covered over medium low heat 8 to 10 minutes or till the salmon tests done, turning once. Transfer the salmon to a plate and keep warm.
Boil the liquid over high heat till reduced to ½ cup, about 5 minutes. Remove from the heat and strain into a bowl; add the onion and next 5 ingredients till well combined. Place the rest of the ingredients in a large bowl. Break the salmon into bite size pieces and add to the bowl; toss the dressing with the salad to evenly coat.
Arrange on a platter and garnish with the peanuts and mint.
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