glazed and grilled salmon on slaw

30 mL (2 tbsp) pure maple syrup
15 mL (1 tbsp) Western Family Dijon mustard
5 mL (1 tsp) Western Family light soy sauce
1 mL (1/4 tsp) sesame oil
2 boneless salmon portions, skin on (185 g / 6 oz)
1/2 head green cabbage
2 large carrots 2

Dressing:
15 mL (1 tbsp) Western Family canola oil
1 (2.5 cm/1") fresh ginger, peeled, minced
1 garlic clove, minced
15 mL (1 tbsp) pure maple syrup
7 mL (1/2 tbsp) Western Family Dijon mustard
10 mL (2 tsp) seasoned rice vinegar
10 mL (2 tsp) Western Family light soy sauce
2 mL (1/2 tsp) sesame oil
60 mL (1/4 cup) chopped unsalted peanuts, toasted
1 green onion, chopped

1. Combine first 4 ingredients in a shallow bowl. Whisk together.

2. Place salmon, skin side up in dish to marinate briefly while preparing the cabbage slaw. Finely shred cabbage into bite-size strips. You should have about 4 cups. Place in large bowl. Peel carrots, grate and toss with cabbage. Set aside.

3. Place salmon, skin side down on preheated greased grill and barbecue for 8-10 minutes, basting often with marinade until salmon is almost opaque in the centre.

4. To make the dressing, heat vegetable oil in a large wok or heavy-bottomed saucepan. Add ginger and garlic; gently stir-fry just until fragrant, about 1 minute. Combine remaining dressing ingredients, except for peanuts and green onion and add to wok along with cabbage mixture; stir-fry until vegetables are tender-crisp.

5. Divide between 2 heated dinner plates. Place a grilled salmon portion on each and sprinkle with toasted peanuts and chopped green onion. Serve immediately.

Makes 2 servings.

Nutritional Analysis:
Calories 527, Protein 38 g, Fat 28 g, Carbohydrate 34 g, Fibre 7.5 g