Recipe courtesy of Nina Simonds

Seared Ginger-Balsamic Salmon with Hot and Sour Slaw

Due in large part to its health-giving omega-3 oils, salmon has become one of the most popular types of fish consumed in the United States. I prefer to buy wild salmon for its flavor. The seared salmon and easy slaw are excellent served hot, room temperature, or cold.
  • Level: Easy
  • Yield: 4 servings
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4 pieces (6 ounces each) center-cut salmon fillets with skin, patted dry

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 teaspoons olive or canola oil

1 teaspoon toasted sesame oil

2 tablespoons chopped fresh ginger

1 teaspoon crushed red pepper flakes

1 medium red pepper, cored, seeded, and cut into dice

1 bag (9 ounces) shredded broccoli slaw (3 1/2 cups)

2 tablespoons rice wine or sake

1 cup water

1/4 cup balsamic vinegar

2 tablespoons fresh lemon juice

2 tablespoons minced fresh ginger

1 1/2 tablespoons firmly packed light brown sugar

Hot and Sour Dressing (combine in a small bowl):

1/4 cup soy sauce

3 tablespoons sugar

2 tablespoons Chinese black vinegar or Worcestershire sauce

1/4 teaspoon salt


  1. Season the salmon fillets with the salt and pepper. In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl. Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife. Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top. Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.