This recipe I can't take credit for, my husband Dan thought this one up. We had a few items in the fridge, and this turned into our dinner on a Sunday night. While I seem to follow recipes with their specific ingredients, he's good about creating flavors that blend really well together. Most of the flavor comes from many different spices and herbs from our garden.
2 6oz portions of wild sockeye salmon
1 small package of cabbage slaw (ours is from Trader Joe's but you can find in most grocery stores), about 5 oz
1/2 red pepper chopped
1 tbls olive oil
1/2 cup plain greek yogurt
1 oz lime juice
1/4 tsp honey
1/4 tsp chipotle pepper
Handful of cilantro chopped
1 tsp paprika
1 tsp Chile lime seasoning
1/2 tsp cumin
salt & pepper to taste
1 avocado sliced
Handful of chives chopped
1. Season the salmon with salt, pepper, cumin, paprika and chile lime seasoning.
2. Heat the olive oil in a skillet over medium heat, cook the salmon, about 5 minutes on each side.
3. In a small bowl, make the dressing for the cabbage slaw by combining the yogurt, lime juice, honey, chipotle pepper and chives. Blend well.
4. In a large bowl, add the red pepper and cilantro to the cabbage slaw and mix with dressing. Add salt to taste. Optional: this dressing tastes better when marinated, so if possible, store in refrigerator for at least 12 hours.
5. Add a small portion of the slaw onto the plate, and transfer the prepared salmon onto the slaw. Top with avocado slices and remaining chives.