Teriyaki Salmon with Asian Slaw
|Light teriyaki sauce||4 Tablespoon, divided|
|Unskinned boneless salmon fillets||12 Ounce (1 Inch Thick, 2 Fillets, 5 To 6 Ounce Each)|
|Packaged coleslaw mix||2 1⁄2 Cup (40 tbs)|
|Pea pods||1 Cup (16 tbs), cut lengthwise into thin strips (Fresh Or Frozen)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
|Orange marmalade||2 Tablespoon|
|Dark sesame oil||1 Teaspoon|
1. Preheat broiler or prepare grill for direct cooking. Spoon 2 tablespoons teriyaki sauce over meaty sides of salmon. Let stand while preparing vegetable mixture.
2. Combine cole slaw mix, pea pods and radishes in large bowl. Combine remaining 2 tablespoons teriyaki sauce, marmalade and sesame oil in small bowl. Add to coleslaw mixture; toss well.
3. Broil salmon 4 to 5 inches from heat source or grill, flesh side down, over medium coals without turning 6 to 10 minutes until center is opaque.
4. Transfer coleslaw mixture to serving plates; top with salmon.