Barbequed Salmon with Horseradish Coleslaw
Serves: 7
I had this at a fabulous restaurant in Fountain Hills Arizona and couldn't get it off my mind. This is my creation in honor of that.
2 pounds salmon fillet
4 cups cabbage shredded
1/4 red cabbage
1-2 carrots shredded
1 cup balsamic vinegar
3 tablespoons dijon style mustard
1 tablespoon worcestershire sauce
1 pinch salt and pepper
1/2 lemon
1/2 orange
2 tablespoons ketchup
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
First prepare the glaze for the salmon. In a small saucepan, heat vinegar, zest from the orange, juice from half an orange, worchestershire, 1 tablespoon of dijon mustard, ketchup, and salt and pepper. Heat until reduced by half. About half and hour.
Tosss all vegetables together. In a small mixing bowl, mix mayo, sour cream, horseradish, remaining mustard, zest and juice from half a lemon.
Heat a grill pan until super hot. Cut the salmon into 2 inch steaks and grill two at a time or as many will fit on the pan sprayed with Pam. Cook about 5 minutes on the first side or until about 3/4 of the salmon is visibly cooked from the bottom up. Turn. Brush on the glaze. Toss a handful of cabbage with a tablespoon of the dressing and place on a plate. After 2 minutes cooking the salmon on the other side, remove from the pan and place on top of the slaw and serve.
Enjoy enjoy enjoy.
Recipe formatted with the Cook'n Cooking Software from DVO Enterprises.