Easy Teriyaki Salmon with Asian Slaw Recipe

INGREDIENTS

4 tablespoons reduced-sodium teriyaki sauce, divided 2 (5- to 6-ounce) boneless salmon fillets with skin (1 inch thick) 2‑1/2 cups coleslaw mix 1 cup fresh or frozen snow peas, cut lengthwise into thin strips 1/2 cup thinly sliced radishes 2 tablespoons orange marmalade 1 teaspoon dark sesame oil

PREPARATION:

1. Preheat broiler or prepare grill for direct cooking. Spoon 2 tablespoons teriyaki sauce over fleshy sides of salmon. Let stand while preparing vegetable mixture.
2. Combine coleslaw mix, snow peas and radishes in large bowl. Combine remaining 2 tablespoons teriyaki sauce, marmalade and sesame oil in small bowl. Add to coleslaw mixture; toss well.
3. Broil salmon 4 to 5 inches from heat source or grill, flesh side down, over medium coals, without turning, 6 to 10 minutes or until center is opaque.
4. Transfer coleslaw mixture to serving plates; top with salmon.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 salmon fillet with about 2 cups slaw Fiber 5 g Carbohydrate 32 g Cholesterol 75 mg Saturated Fat 2 g Total Fat 11 g Calories from Fat 28 % Calories 354 Protein 32 g Sodium 730 mg DIETARY EXCHANGE: Meat 3-1/2 Vegetable 4 Starch 1