Asian Salad With Salmon

• 2 (6 -8 ounce) salmon fillets, skinless
• coarse salt
• ground pepper
• 14 cup rice vinegar
• 3 tablespoons toasted sesame oil
• 2 tablespoons honey
• 12 head napa cabbage, shredded, about 4 cups
• 1 head red cabbage, shredded, about 4 cups
• 2 large carrots, shredded
• 14 cup sweet onion, finely chopped
• 12 cup toasted almond, sliced or chopped
• 12 cup dried apricot, coarsely chopped

1. Heat broiler.
2. Place salmon on a rimmed baking sheet; season generously with salt and pepper.
3. Broil until fish is just cooked through, 8 to 10 minutes.
4. When cool enough to handle, cut into large chunks.
5. In a large bowl, whisk together vinegar, oil and honey; season with salt and pepper.
6. Set aside 2 T dressing.
7. To remaining dressing, add Napa and red cabbage, carrots, onion, nuts and fruit; toss.
8. Divide among 4 salad plates; top with salmon.
9. Drizzle reserved dressing over salmon.

salmon, salt, ground pepper, rice vinegar, sesame oil, honey, cabbage, red cabbage, carrots, sweet onion, almond, apricot

Taken from www.food.com/recipe/asian-salad-with-salmon-188154 (may not work)