Crispy Skin Salmon and Fiery Asian Slaw

This recipe caught my eye to be featured in my Cooking Light Week, mostly for the fiery asian slaw.  I am a huge fan of any variety of cole slaw whether it is creamy or light, spicy or rich it doesn’t matter to me I am a fan.

The fiery asian slaw did not disappoint and really was the star of the meal.  The recipe called for Sriracha which is one of my favorite spicy ingrients so I was pretty confident it was going to turn out.  Upon my first taste I could feel my mouth burning and I was a happy camper.  After one serving I had to tone down the spice a little, as I am pretty sure I added more than it called for, but it was still a hit and will definitely be made again.

Properly cooking salmon is something that intimidates me and so as a challenge I tried a new method to see if I would be more sucessful, pan frying.  Eventhough my salmon was a little undercooked (practice makes perfect) I have been converted to the method of pan frying instead of baking it.  The favours of the salmon were basic with only some salt and pepper and orange juice, giving it the citrus needed when cooking with fish.

Recipe 1 is a hit and I am looking forward to mastering the art of properly cooking fish.

Crispy Skin Salmon

2 (6 oz) salmon fillets

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh orange juice

Heat a large nonstick skillet over medium-high heat.  Sprinkle salmon fillets evently with 1/4 teaspoon salt and pepper.  Coat pan with cooking spray.  Add salmon to pan, skin side down; cook 4 minutes.  Turn salmon over; cook 3 minutes.  Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

Fiery Asian Slaw

1 tablespoon rice vinegar

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons sriracha (hot chili sauce)

1 teaspoon fresh ground ginger

1/2 teaspoon honey

1/2 cup chopped fresh cilantro

1 (16 oz) package coleslaw

While fish is cooking, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk.  Add remaining 1/2 teaspoon salt, cilantro and coleslaw; toss well to coat.