Ingredients
4
cups thinly sliced Napa cabbage
4
cups (packed) thinly sliced fresh spinach
1
red bell pepper, cut into matchstick-size strips
1
carrot, cut into matchstick-size strips
1/4
cup plus 1 tbsp canola oil
1
tbsp plus 1 tsp soy sauce
1
tbsp oriental sesame oil
1
tsp chopped peeled fresh ginger
1/2
cup fresh orange juice
Directions
1.
Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
2.
Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
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