Quite possibly the the perfect summer meal, this outstanding recipe pairs sweet salmon and spicy coleslaw to tantalize your taste buds with a truly memorable meal.
4 4-ounce salmon filets with skin
2 ripe mangos
¼ cup dry vermouth
3 tablespoons olive oil
1 tablespoon sweet smoky paprika
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
¾ teaspoons black pepper
½ teaspoon cayenne pepper
½ teaspoon Instantly Fresh Thyme
½ teaspoon Instantly Fresh Oregano
3 cups savoy cabbage, shredded
½ cup radish, diced or julienne
1/3 cup Litehouse Coleslaw dressing
2 tablespoons Sriracha
¼ cup pepitas
Cedar planks for grilling
Gently place the salmon filets into a zip-closure bag or a shallow dish. Add in the juice of 1 mango, dry vermouth and olive oil and allow to marinate for at least 30-minutes.
Combine the paprika, sugar, salt, garlic powder, black pepper, cayenne pepper, thyme and oregano in a small dish. Remove the salmon filets from the marinade. Place the salmon filets on cedar planks that have been soaked in water and sprinkle the seasoning mixture on top of the filets. Use your fingers to gently work the seasoning into the salmon.
Place the cedar planked salmon onto a grill that has been heated to medium temperature. Cook until the internal temperature reaches 145 degrees F.
Meanwhile, prepare the coleslaw by dicing the second mango into small chunks. Mix together the cabbage, radish and mango. Stir together the coleslaw dressing and Sriracha and drizzle over the cabbage mixture. Toss the mixture until it is coated.
Toast the pepitas by warming a small skillet. Add in the pepitas and shake the pan around for 4-5 minutes until the pepitas are toasted and fragrant.
Plate the meal by dividing the coleslaw between 4 plates. Top each plate with 1 piece of salmon and a sprinkle of pepitas. Serve immediately.