Crispy Skin Salmon with Fiery Asian Slaw

This is from the MyRecipes.com website...

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Crispy Skin Salmon with Fiery Asian Slaw

Be sure to purchase skin-on salmon fillets for the best flavor and texture.

Yield: 4 servings (serving size: about 1 cup slaw and 1 fillet)



Ingredients
* 4  (6-ounce) salmon fillets
* 3/4  teaspoon  salt, divided
* 1/4  teaspoon  black pepper
* Cooking spray
* 1/4  cup  fresh orange juice
* 1  tablespoon  rice vinegar
* 1  tablespoon  balsamic vinegar
* 1  tablespoon  olive oil
* 2  teaspoons  Sriracha (hot chile sauce)
* 1  teaspoon  bottled ground fresh ginger
* 1/2  teaspoon  honey
* 1/2  cup  chopped fresh cilantro
* 1  (16-ounce) package cabbage-and-carrot coleslaw
* 1  tablespoon  toasted sesame seeds
Preparation
1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets
evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add
salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes.
Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and
fish flakes easily when tested with a fork.
2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey)
in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt,
cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame
seeds. Serve salmon with slaw.