Name: Salmon, Edamame & Cabbage Salad with Ginger-Lime Vinaigrette
Ingredients: 12 ounces (1-1/2 cups) frozen shelled edamame, cooked according to package directions (if raw) and drained; 12 ounces (4 cups) napa cabbage, cored and thinly sliced; 12 ounces (4 cups) red cabbage, cored and thinly sliced; 5–6 green onions, thinly sliced; 3/4-pound center-cut salmon fillet, skin and pin bones removed (if present); Zest of 1 lime; 1 teaspoon sesame oil; 1 tablespoon honey; 1 tablespoon low-sodium soy sauce; 1-1/2 tablespoons fresh ginger, peeled and grated on a microplane; 1/4 to 1/2 teaspoon wasabi paste, or to taste; 2 tablespoons low-sodium soy sauce; 3 tablespoons rice wine vinegar; Juice of 1 lime; 2 tablespoons honey; 1 tablespoon sesame oil; 2 tablespoons neutral oil, such as grapeseed; Kosher salt and freshly ground black pepper, to taste

Ingredients

Scale

12 ounces (1–1/2 cups) frozen shelled edamame, cooked according to package directions (if raw) and drained
12 ounces (4 cups) napa cabbage, cored and thinly sliced
12 ounces (4 cups) red cabbage, cored and thinly sliced
5–6 green onions, thinly sliced
3/4-pound center-cut salmon fillet, skin and pin bones removed (if present)

HONEY-SOY GLAZE:

Zest of 1 lime
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon low-sodium soy sauce

GINGER-LIME VINAIGRETTE:

1–1/2 tablespoons fresh ginger, peeled and grated on a microplane
1/4 to 1/2 teaspoon wasabi paste, or to taste
2 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
Juice of 1 lime
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons neutral oil, such as grapeseed
Kosher salt and freshly ground black pepper, to taste

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Instructions

Preheat the broiler with the rack in the top position (about 6 inches from the heating element). Line a small baking sheet with foil and drizzle with about 1 teaspoon grapeseed oil.
Make the Honey-Soy Glaze: Combine lime zest, sesame oil, honey, and soy sauce in a small bowl. Place the salmon on the prepared baking sheet, season lightly with salt and pepper, and brush with the glaze. Transfer to the broiler and broil until the salmon is browned and cooked through, about 6–8 minutes.
While the salmon is cooking, prepare the Ginger-Lime Vinaigrette: Combine the ginger, wasabi paste, soy sauce, rice wine vinegar, lime juice, honey, and sesame and neutral oils until thoroughly mixed. Season to taste with salt and pepper.
Add the edamame, cabbages, and green onions to a serving bowl. Toss to coat with the dressing. Flake the salmon into bite-sized pieces and gently combine with the salad ingredients.

Notes

Inspiration: Shredded Cabbage and Salmon Salad on marthastewart.com