Sweet & Tangy Sesame Glazed Salmon with Asian Orange Slaw

This recipe can easily be made LOW CARB.

Prep & cook time: 45 mins. (4 servings)

YOU LOCAL FRESH SHOPPING LIST:

♦ 3-4 Salmon Filets (3 large or 4 small)
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
♦ 16 oz. chopped Cabbage
♦ 3 Scallions
♦ 1 julienned Carrot
♦ 1 T. Fresh Cilantro, chopped
♦ 11 oz. can Mandarin Oranges
♦ Cooking Spray
♦ Sesame Oil
♦ EVOO (Extra Virgin Olive Oil)
♦ Rice Vinegar

INSTRUCTIONS:

1. Preheat oven to 425°. Place Salmon Filets in a rimmed baking pan (spray pan with cooking spray first), and baste tops with about 2 T. Sesame Oil. Sprinkle 1 T. Spitfire Gourmet Sweet & Tangy on top, and bake for 8-12 mins, until golden & salmon flakes with a fork.

2. In a large bowl, whisk together 1 T. Olive Oil, 1/2 T. Sesame Oil, 2 T. Rice Vinegar 1 T. Spitfire Gourmet Sweet & Tangy. Gourmet Tip: Add Sour Cream one tablespoon at a time to desired creaminess.

3. Mix sauce with chopped Scallions (white and green parts), Cilantro, Cabbage, Carrots & Mandarin Oranges (drained).  

WINE (the best part): This dish is hands-down fantastic with a crisp Grenache Rosé, but also great with Gamay (red) or Pinot Gris (white).