RECIPE: Citrus salmon over Napa cabbage

(WXYZ) - Citrus Salmon with Napa

Serves 4-6


1/3 cup Meijer reduced sodium soy sauce

3 tbsp. Meijer Olive or Canola Oil

1 Tbsp. fresh minced ginger

2 cloves garlic, minced

1/4 tsp. McCormick red pepper flakes

1/4 cup Meijer orange juice

2 tbsp. brown sugar

1/4 cup green onion, diced

1 1/4 to 1 1/2 lbs. Salmon

4 cups Napa cabbage, shredded


1.      Mix soy sauce, oil, ginger, garlic, red pepper flakes, orange juice, brown sugar, and green onion.  Reserve 1/4 cup marinade—set aside.  Add remaining marinade to a shallow pan.

2.      Rinse salmon fillet and add to pan with marinade – turn to coat and allow to marinate about 20 to 30 minutes.

3.      Coat grill grates with non-stick cooking spray.  Pre-heat grill to medium-high heat. 

4.      Remove Salmon from marinade and place on grill (skin side down).  Discard marinade.  Grill until fish is no longer translucent and flakes easily with a fork (about 10-12 minutes).

5.      Toss shredded Napa cabbage with the 1/4 cup reserved marinade; divide dressed cabbage evenly among four plates.

6.      Serve salmon on top of shredded Napa cabbage.  Garnish with additional diced green onion, if desired.

Nutrition Information (per serving):  Calories 355, Fat 22g, Cholesterol 71mg, Sodium 468mg, Carbohydrate 11g, Fiber 2g, Protein 27g.

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