Ingredients
2 skinless salmon fillets (6 to 8 ounces each)
Coarse salt and ground pepper
1/4 cup rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons honey
1/2 small head napa cabbage, shredded (about 4 cups)
1 small head red cabbage, shredded (about 4 cups)
2 large carrots, shredded
1/4 cup finely chopped sweet onion, such as Vidalia
1/2 cup sliced or chopped toasted almonds
1/2 cup coarsely chopped dried apricots
Preparation
Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.
To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.
Divide salad among 4 plates; top with salmon. Drizzle reserved dressing over salmon.
