Seared Salmon with Citrus-Soy Glaze

• 4 cups thinly sliced Napa cabbage
• 4 cups (packed) thinly sliced fresh spinach
• 1 red bell pepper, cut into matchstick-size strips
• 1 carrot, cut into matchstick-size strips
• 1/4 cup rice vinegar
• 1/4 cup plus 1 tablespoon canola oil
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 tablespoon oriental sesame oil
• 6 6-ounce salmon fillets
• 1 teaspoon chopped peeled fresh ginger
• 1 garlic clove, chopped
• 1/2 cup fresh orange juice
• 3 tablespoons fresh lime juice

1. Toss first 4 ingredients in large bowl to combine.
2. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl.
3. Set vinaigrette aside.
4. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat.
5. Sprinkle salmon with salt and pepper; add to pan.
6. Cook salmon until brown on 1 side, about 4 minutes.
7. Turn and cook until opaque in center, about 2 minutes longer.
8. Transfer salmon to plate; tent with foil to keep warm.
9. Add ginger and garlic to same skillet.
10. Saute 1 minute over medium-high heat.
11. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes.
12. Remove from heat.
13. Rewhisk vinaigrette.
14. Add to vegetable mixture and toss to coat.
15. Divide equally among plates.
16. Place 1 salmon fillet atop vegetables on each plate.
17. Drizzle glaze over salmon and serve.

cabbage, fresh spinach, red bell pepper, carrot, rice vinegar, canola oil, soy sauce, sesame oil, salmon, fresh ginger, garlic, orange juice, lime juice

Taken from www.epicurious.com/recipes/food/views/seared-salmon-with-citrus-soy-glaze-103615 (may not work)