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- 4 5 ounces fresh or frozen skinless salmon fillets
- 1/4 cup balsamic vinegar
- 1/4 teaspoon kosher or sea salt or 1/8 tsp. salt
- 1/4 teaspoon ground black pepper
- 1/4 cup prepared basil pesto
- 6 cups coarsely shredded red cabbage
- 2 green onions, bias-sliced
1. Thaw salmon, if frozen. Place salmon fillets on greased unheated rack of broiler pan. Measure thickness of salmon. Brush salmon with 1 tablespoon of the balsamic vinegar; sprinkle salmon with salt and pepper. Broil salmon 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily with a fork.
2. Meanwhile, in bowl whisk together remaining vinegar and pesto until combined. Remove 2 tablespoons pesto mixture. Add cabbage to pesto mixture in bowl; toss to coat.
3. To serve, place cabbage mixture on plate; top with salmon. Drizzle reserved pesto mixture. Sprinkle with green onion slices. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 329,
- Fat, total (g) 16,
- chol. (mg) 83,
- sat. fat (g) 3,
- carb. (g) 14,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 4,
- fiber (g) 3,
- sugar (g) 9,
- pro. (g) 31,
- vit. A (IU) 1312,
- vit. C (mg) 59,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 5,
- sodium (mg) 354,
- Potassium (mg) 962,
- calcium (mg) 121,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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