This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa. After cooking that, you will be part-way toward two other meals in the stack, Ginger Salmon and Butter Lettuce Salad with Honey Cilantro Vinaigrette and Shallot and Salmon Burgers with Sesame Aioli.

To make Jalapeño Cantaloupe Salsa: Put cantaloupe, jalapeño, lime juice and cilantro in a medium bowl. Stir, then place the mixture in the refrigerator while you continue to prep. It tastes best chilled.

To make Honey Cilantro Vinaigrette: Combine all ingredients in a jar or container with a lid. Shake well and store in the refrigerator.

To make Red Cabbage Slaw: Put sliced cabbage in a medium bowl. Pour half the vinaigrette over the cabbage and stir. Reserve the rest of the vinaigrette for later use if you are cooking the stack of meals.  

To prepare Salmon: In a small bowl, combine ginger paste, curry powder and some salt and pepper. Spread this mixture over both sides of the salmon. Heat coconut oil in a large skillet (preferably cast-iron). When oil is hot, add salmon and cook to your liking, about 3 to 4 minutes on each side.

To serve: Place salmon on a bed of Red Cabbage Slaw with some Jalapeño Cantaloupe Salsa on top.

If cooking the “stack” of 3 meals, reserve the remaining salmon, salsa, slaw and vinaigrette for later use.

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Amy shops for organic food locally at Native Sun Jax!

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