Soy-Ginger Salmon with Sesame Napa Cabbage Slaw

Directions

1. Rinse the vegetables and pat them dry. Juice one lime and set the juice aside; peel and mince the ginger and place it in a medium bowl.
2. In the bowl with the ginger, add half of the lime juice, soy sauce, and olive oil; whisk to combine.
3. Lay the salmon in the bowl skin-side up and let it marinate briefly while you prep the rest of the components.
4. Warm a skillet over medium heat and toast the sesame seeds, stirring until golden; transfer to a small bowl.
5. Add a little olive oil to the skillet, then lay the salmon skin-side down and cook for 3–4 minutes before flipping and pouring in the remaining sauce; cook until the flesh is opaque, about 2–3 more minutes.
6. Meanwhile, whisk the remaining lime juice, olive oil, sesame oil, soy sauce, and honey in a large bowl to make the dressing.
7. Cut the cabbage in half, remove the core, thinly slice, and add to the dressing bowl; peel and coarsely grate the carrots and add them as well; toss everything to coat.
8. To serve, mound the slaw on plates and lay the salmon on top, finishing with a light drizzle from the pan if desired.