Well, that title was quite a mouthful. If you think that was a lot, just wait ’til you taste this Sweet & Spicy Honey Ginger Salmon with Asian Red Cabbage Slaw. Flavor EXPLOSION, y’all. Yes, all caps totally necessary.

By this point you guys know I was in Bali for 2 weeks at the end of August. If you missed that…you probably weren’t following along on those epic adventures on my Instagram. Don’t worry, I’ll be doing a series of blog posts about it too, and probably some podcasts, and even more on Instagram recapping the whole trip, how we planned it, what we ate, did, all the amazing things.

But for NOW. This month on the podcast I’m doing a series on digestive health and I wanted to give you guys some recipes to support your guys while you’re hearing me talk about improving gut health! Salmon is a great gut-healing food because you’ve got the anti-inflammatory action of omega 3’s (cold water fish, yay!) and it’s pretty easy to digest as well.

White rice (yes, white!) has some great resistant starch in it to fuel the good gut bacteria (as long as you don’t currently have a gut bacteria overgrowth), and cabbage has some great fiber to *ahem* move things along in a timely fashion. So basically with this recipe, you’re not only getting some epic flavor, but some great gut benefits too.

Sweet & Spicy Honey Ginger Salmon with Red Cabbage Slaw

 

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Sweet & Spicy Honey Ginger Salmon with Asian Red Cabbage Slaw Author: Real Food with Dana Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 servings

Dana: Real Food with Dana

Ingredients

• For the Cabbage
• 1 small head red cabbage, sliced thinly (use the food processor shredding attachment to save time!)
• 2 Tbsp Thai fish sauce (nam pla) - 1
• 2 Tbsp mayonnaise
• 1 Tbsp coconut aminos
• 1 Tbsp lime juice
• 2 tsp asian chili garlic sauce (sambal oelek)
• 2 teaspoons rice vinegar
• 1 garlic clove or 1 tsp minced garlic
• 1 teaspoon freshly ground black pepper
• Optional: ¼ c loosely packed fresh mint, sliced
• For the salmon
• 1 - 1.5 lbs salmon, cut in to four, 4-6 oz pieces
• 2 Tbsp coconut oil
• ¼c honey
• 3 Tbsp coconut aminos
• 2 Tbsp chili garlic sauce
• 1 Tbsp lime juice
• 1.5 tsp fresh ginger
• 1.5 tsp fresh minced garlic

Directions

1. First, prepare the cabbage so it can sit while you're making the salmon. Mince the garlic cloves and place them in a large mixing bowl. Add the fish sauce, mayonnaise, coconut aminos, lime juice, chili garlic sauce, rice vinegar, and black pepper. Whisk to combine the ingredients.
2. Thinly slice the cabbage (and optional mint) and add it to the bowl. Toss the slaw well to distribute the dressing. Allow to rest at room temperature 10 – 20 minutes before serving.
3. Preheat the oven to 400F. Heat a cast iron skillet with 2 Tbsp coconut oil. Season the salmon on both sides with a pinch of salt and pepper.
4. Once the pan is hot, add the salmon, skin-side down. Cook for about 5 minutes, until the skin is crispy.
5. Meanwhile, combine the ingredients for the sauce in a small skillet: the honey, coconut aminos, chili garlic sauce, lime juice, ginger and garlic. Whisk the ingredients together and bring it to a low boil while the salmon cooks.
6. Once 5 minutes is up, pour the sauce over the salmon in the cast iron and pop it in the oven for about 4 more minutes, until the salmon is cooked through to your liking.
7. Serve warm with cabbage slaw and rice.

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