This seafood place near the hotel where I was staying was featuring catfish from my hometown, Hickory, North Carolina one night. Since I've moved to the coast, I rarely eat seafood away from home except for the occasional trip to a one of the local fish camps when I head inland to visit my parents in Hickory. Anyway, I had to laugh a little bit to myself when I saw that they were featuring catfish from Hickory, and I immediately emailed my mom to let her know and ask her about it. Where did these catfish come from? Lake Hickory? Umm, yuck. She said that she thought they were probably farm raised which would make sense (and sound much more appealing to me).
Anyway, when I returned from Chicago, Rick and I planned our meals for the weekend. I headed to Publix to get the groceries while he headed to his place to clean up the mess that the people who had come to view his place earlier that day. One of the meals that we planned on doing was from a recipe on myrecipes.com from the September 2009 issue of Cooking Light. It was another one featuring and Asian style slaw, and this one added a little heat to it. Once again, myrecipes.com didn't let us down, and the meal turned out great! Rick wants to add it to our repertoire because it was delicious and good for us, too! I really liked the orange juice with the fish. I can't wait to make it. Now, just gotta figure out what to go with the extra cole slaw! I did up the vinegars and chili sauce in the slaw, and I added a little bit of sesame oil to it. The piece of salmon that I used was smaller than the original recipe required, and it turned out to be perfect for the two of us! All in all, a very yummy and super quick meal...perfect for the week nights!
Here's what we did...
Crispy Skin Salmon with Fiery Asian Slaw
1 piece 12 oz of salmon
1/4 cup fresh orange juice
2 tablespoons rice vinegar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
2 teaspoons Sriracha (hot chile sauce)
1 teaspoon ground ginger
1/2 teaspoon honey
1/2 cup chopped fresh cilantro
1 16 oz package cole slaw
1 tablespoon toasted sesame seeds
Salt and pepper
Combine rice vinegar and next 6 ingredients (through honey) in a large bowl, stirring with a whisk. Add 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Place in the refrigerator while cooking the fish.
Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly 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 until liquid almost evaporates and fish flakes easily when tested with a fork.