Ok. Yum!
This recipe is estimated so adjust to your taste. Something that Chad and I decided on together. He created the salmon marinade with some help from me and in returned he helped me tweak the Asian slaw.
We went way more spicy than usual on the salad, since the kids had their own dinner planned (plus they had the first part of the salmon last night and didn't want fish again). These measurements are totally estimated since we adjusted everything to our taste, so be brave and do the same. :)
Salmon:
After soaking a cedar plank in water for about 2 hours, Chad prepped the marinade:
(about)
1 salmon fillet
1/4 C soy sauce (reduced sodium)
1T fresh grated ginger
1 t minced garlic
1 t brown sugar
1 t chili sauce
salt and pepper to taste
We marinated it for about an hour.
Allow the plank to smoke on the grill for about 5 minutes, flip the plank and place fish on plank. Close grill and remove when it easily flakes.
Spicy Asian Slaw:
I bag finely shredded coleslaw blend
1/4 box rice sticks broken up (this was all we had and a last minute addition)
1/2 C rice wine vinegar
3T soy sauce (reduced sodium)
3T dark sesame oil
1T crushed red pepper flakes (if you prefer not as spicy reduce this amount)
1/2 T ginger
a handful of sliced scallions
a pinch of sugar
salt and pepper to taste
Handful of cashews (optional)
Water chestnuts (optional)
In a large bowl place rice sticks on the bottom and top with slaw.
In a microwave safe bowl, combine everything from vinegar to sugar (taste and adjust to your liking).. Microwave for about 25-35 seconds. Just enough to blend the flavors.
Pour mixture over slaw and gently toss. Top with cashews and water chestnuts if you like.
Refrigerate for at least an hour.
Enjoy!
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