rachael ray’s soy ginger salmon and sesame cabbage slaw is the dinner you’ll want to make weekly
Rachael Ray’s Soy-Ginger Salmon & Sesame Cabbage Slaw Is the Dinner You’ll Want to Make Weekly
The salmon in this easy dinner is quickly marinated in a mixture of tamari, fresh ginger and hot pepper sauce, giving it a bold, savory kick with a touch of heat. The crisp cabbage slaw, tossed with a sesame dressing, adds a refreshing sweet and savory contrast to the salmon. Together, they make a well-balanced meal that’s perfect for busy weeknights or casual entertaining. © 2025 Ray Marks Co. LLC. All rights reserved.
Ingredients:
- ¼ cup vegetable oil, divided
- 3 tablespoons tamari
- 1 lime, zested and juiced
- 1 tablespoon hot pepper sauce
- 1 piece fresh ginger (3-inch), peeled and grated
- 4 salmon fillets (6 ounces each)
- ½ cup rice vinegar or cider vinegar
- ¼ cup honey
- 2 teaspoons toasted sesame oil
- 1 small head or ½ large head cabbage, shredded (about 4 cups)
- ½ bunch snipped chives (about ¼ cup)
- 3 tablespoons toasted sesame seeds
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
Directions:
- Preheat a grill or grill pan to medium-high.
- In a shallow dish, mix 2 tablespoons vegetable oil, tamari, lime juice and zest, hot pepper sauce and ginger. Add the salmon and marinate, turning occasionally, for 15-20 minutes.
- In a bowl, whisk the vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add the cabbage and toss to coat evenly. Add the chives and sesame seeds; season with salt and pepper.
- Grill the salmon for 3 minutes on each side for medium-rare, 4 minutes on each side for fully cooked. Serve on top of the slaw.
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