Ginger Garlic Salmon with Cabbage Salad

I am absolutely in love with this meal.  It features salmon, it is simple, it is healthy, and most importantly it is delicious!  I'm really into healthy meals that are crave-worthy and this one is just that.  My boyfriend isn't too much of a salad junkie and he adores this salad dressing it makes you want to eat your veggies!!

This meal is a really good weeknight option because it comes together in a snap, while the oven is preheating the salad and salmon can be prepped and the dressing comes together quickly while the salmon bakes.  I keep the dressing in the fridge and use it for my salads throughout the week.  Yum!

Ginger Garlic Salmon with Cabbage Salad
Yield: about 4 servings

Ingredients
For the dressing:
Juice of 1/2 a lime
1/4 cup olive oil
1 teaspoon sesame oil
3 tablespoons reduced-sodium soy sauce (important to use reduced-sodium)
2 tablespoons honey (or brown sugar)
2 tablespoons fresh ginger, peeled and finely minced
1 clove garlic, minced
1 jalapeño, seeded and minced
1/3 cup fresh cilantro, minced
Salt and pepper

For the Salad:
1 small-medium head green cabbage, thinly sliced (or coleslaw salad mix)
3 green onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 handfuls baby spinach leaves or any other salad greens (about 1 1/2-2 cups), roughly chopped
1 carrot, peeled and grated/shredded

For the Salmon:
1 1/2 lbs. boneless salmon fillets
Juice of 1/2 a lime
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, minced
2 inch knob of ginger, peeled and thinly sliced
Sriracha, to taste
Coarse salt and pepper, to taste

Preheat the oven to 450 F.  To make the dressing, combine the lime juice, oils, soy sauce, honey, ginger, garlic, jalapeño, and cilantro into a liquid measuring cup or jar.  Whisk well to blend fully.  Season with salt and pepper to taste.  Set aside.

To make the salad, combine the cabbage, green onions, red pepper, spinach, and carrot in a medium bowl and toss until evenly mixed.  Dress with about half of the dressing, toss well, and then add more dressing to taste as desired.

Lay a large piece of aluminum foil flat on a work surface and fold the edges up slightly.  Lay the salmon pieces skin side down on one half the foil.  Combine the lime juice, soy sauce, garlic in a small bowl.  Drizzle the mixture evenly over the salmon fillets.  Sprinkle the ginger rounds over the fillets, drizzle lightly with sriracha, and season with salt and pepper.  Fold the empty half of the foil over the salmon and fold the edges over to seal the packet completely.

Transfer to the oven to bake.  Let cook until fully cooked through and an instant read thermometer inserted in the center reads 160 F.  (Cooking time will vary depending on the thickness of the fillets.  Remove smaller fillets as needed when fully cooked through, to avoid overcooking while waiting on the larger pieces to finish.)  Serve the warm salmon over a bed of the cabbage salad.

Source: Annie's Eat