Summer Salmon And Slaw Salad

• 1 cup shredded red cabbage
• 2 cups shredded green cabbage
• one jalapeno pepper, seeds and ribs removed, very finely julienned
• 1 red bell pepper, seeds and ribs removed, julienned
• 2 scallions, sliced
• Dressing:
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 1 tablespoon prepared mustard
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• Salmon steak or fillet, about 3/4 lb.
• 2 tablespoons prepared mustard
• 1 teaspoon hot pepper sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil

1. Combine cabbage and peppers in large bowl. Combine dressing ingredients and whisk to blend. Pour three fourths of dressing over slaw mixture and set aside in refrigerator.
2. Stir together mustard, pepper sauce, cumin and black pepper and rub over flesh side of salmon (if salmon is skinless, rub on both sides.)
3. Preheat very heavy skillet over high heat. Add olive oil to pan, and add salmon, seasoned side down. Sear for about 10 minutes. Turn salmon over, turn heat down to low-medium and cover pan. Continue to cook until salmon is cooked throughout and begins to flake. (10 to 15 minutes)
4. Remove skin, and set salmon aside to cool to room temperature.
5. To serve, divide slaw mixture on four individual plates and place chunks of salmon on top. Drizzle salmon with remaining dressing.

red cabbage, green cabbage, pepper, red bell pepper, scallions, dressing, red wine vinegar, ubc, mustard, hot pepper, salt, salmon, mustard, hot pepper, ground cumin, ubc, olive oil

Taken from www.epicurious.com/recipes/member/views/summer-salmon-and-slaw-salad-1206386 (may not work)