Soy-Ginger Glazed Salmon with Asian Beet Slaw

In a small bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, lime juice, ginger and garlic. Pour the marinade into a shallow baking dish and add the salmon fillets. Allow the salmon to marinate for ten minutes. Flip the fillets and allow them to marinate for ten more minutes. No need to refrigerate!

While your salmon is marinating, prepare your Asian beet slaw. First, you’ll need to toast the sesame seeds. Heat a small pan over medium heat. When hot, add the sesame seeds and toast for about 1 minute until they are golden brown. Remove from heat and set aside.

In a large bowl, combine the beets, carrots, cabbage, oranges and scallions. In a small bowl, combine the soy sauce, rice vinegar, lime juice, honey, ginger and garlic. Pour dressing over the beet slaw and toss to coat. Set aside while you cook your salmon.

Remove your salmon fillets from the marinade and lightly season both sides with salt and fresh ground pepper. Pour the marinade into a small saucepan.

Heat the olive oil in a large pan over medium-high heat. When hot, add the salmon fillets and cook for 4 minutes on each side or until salmon is just cooked through.

Bring the marinade to a boil then lower heat to a simmer. Reduce the marinade by half until it becomes thick and syrupy. This should take 3-4 minutes. Voila, ginger-soy glaze!

Brush each salmon fillet with ginger soy-glaze and serve over the Asian beet slaw. Prepare to take on the world, friends, one new and delicious recipe at a time.