Cedar Plank Salmon with Spicy (and I mean spicy) Asian Slaw

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!

Herb Grilled Salmon with Mango Salsa

I got this recipe from Cooking Light.
Chad took care of the Salmon part of the meal. I took care of the mango salsa and rice.

This.was.awesome!!!

I made a separate salsa for the kids minus the spice and they loved it. Chad and I were a bit skeptical of the bananas in the salsa but I think if it didn't have the bananas it wouldn't have been as yummy. The combination of the creamy bananas, the sweet mango, sour pineapple, the cool mint and spicy Serrano peppers was divine. The addition of lime rind and juice and the touch of orange juice brought it together.
The salmon was wonderful. This recipe gets a big thumbs up from us.
We also made extra rice so the kids could have a special little treat afterwards: rice, milk, sugar, and a dash of Cinnamon!

Herb-Grilled Salmon with Mango Salsa
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Mango Salsa
4 cups hot cooked rice
Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.
Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.
Note: Halibut or tuna can be substituted for salmon.

Mango Salsa
This salsa is best when made ahead.
1 cup cubed peeled ripe mango
1 cup sliced banana
1/4 cup chopped fresh mint
2 tablespoons fresh orange juice
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 (8-ounce) can unsweetened pineapple chunks, drained
1 serrano chile, seeded and finely chopped
Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.