1. Heat 2 tsp oil in a large non-stick skillet
over medium-high heat. Add onion and rosemary;
saute 6 mins or until onion is browned. Add
cabbage and cook until softened, about 10 mins.
Stir in vinegar, maple syrup, salt and pepper.
Remove from heat and cover.
2. Heat a medium nonstick skillet over medium
heat. Rub top of salmon with remaining oil and
place in skillet, skin side down. Cook 6 mins;
flip and cook 2 mins more or until just opaque.
Remove from heat and let cool slightly. Pull off
skin and cut fillet into 4 pieces. Serve slaw
topped with walnuts, feta and salmon.
Originally Submitted
12/16/2012
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