Honey Chipotle Salmon with Savoy Cabbage + Quinoa Slaw
Two wild Alaska Salmon fillets with sweet honey & smoky chipotle crust are served atop a Savoy cabbage and quinoa studded slaw. Creamy and guilt-free mustard-infused Greek yogurt dressing completes this convenient solution for meal prep made easy.
Serves: 4
Serves: 4
Ingredients
Preparation
INGREDIENTS
- 1 package Sea Cuisine® Honey Chipotle Wild Alaska Salmon
- 4 cups Savoy Cabbage, cut into ¼" slices
- 2 cups Baby Spinach
- 1 cup Quinoa, cooked according to package instructions
- ½ cup Red Onion, sliced thin
For the (optional) Creamy Greek Yogurt-Honey Mustard Dressing
- ½ cup Plain Greek Yogurt
- 4 tbsp Olive Oil
- 4 tbsp Whole Grain Mustard
- 4 tbsp Apple Cider Vinegar
- 4 tbsp Honey
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- Cook Salmon fillets according to packaging instructions.
- While the fish cooks, make the dressing and assemble the slaw. In a small bowl, whisk togtether th e7 ingredients for the Creamy Greek Yogurt-Honey Mustard Dressing. Set aside and reserve under refrigeration if made in advance.
- Gather the sliced Savoy cabbage, baby spinach, quinoa, and sliced red onions and toss them together in a medium-sized bowl. Lightlry coat the slaw ingredients with the desired amount of reserved dressing. Divide the slaw equally between 4 plates.
- Top each plate with a fully cooked portion of Sea Cuisine® Honey Chipotle Wild Alaska Salmon and enjoy.
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We are committed to sourcing seafood from sustainable or responsible sources (wild-caught and farmed).
