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Pan-Seared Salmon with Warm Winter Slaw

Pan-Seared Salmon with Warm Winter Slaw

Nutrition Facts
Pan-Seared Salmon with Warm Winter Slaw
  • Makes: 4 servings


  • 2 1/2 teaspoons olive oil
  • 1/2 medium red onion, chopped
  • 1 tablespoon minced rosemary
  • 3 cups thinly sliced red cabbage
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1 - pound center-cut salmon fillet, pin bones removed
  • 2 tablespoons chopped walnuts, toasted
  • 2 ounces feta, crumbled (about 1/2 cup)


  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; saute 6 minutes or until onion is browned. Add cabbage and cook until softened, about 10 minutes. 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 minutes; flip and cook 2 minutes more or until just opaque. Remove from heat and let cool slightly. Pull off skin and cut fillet into four pieces. Serve slaw topped with walnuts, feta and salmon.