Ingredients
1
cup (packed) fresh mint leaves
2
tbsp chopped peeled fresh ginger
2
tbsp oriental sesame oil
4
6-ounce salmon fillets with skin
4
cups thinly sliced Napa cabbage
Directions
1.
Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
2.
Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
3.
Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.
New-York Restaurants
