Cooking Light Magazine, September 2009

  • Crispy skin salmon with fiery Asian slaw

    Crispy skin salmon with fiery Asian slaw (page 20)

    from Cooking Light Magazine, September 2009 Cooking Light Magazine, September 2009

    • Categories: Quick / easy; Salads; Main course; Side dish
    • Ingredients: salmon fillets; orange juice; rice vinegar; balsamic vinegar; Sriracha sauce; fresh ginger; honey; cilantro; sesame seeds; cabbage and carrot coleslaw
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Notes about Recipes in this book

  • Pan-sautéed trout with capers

    • hillsboroks on March 27, 2020

      This is a quick delicious way to fix trout. My husband brought home a fresh trout and I was looking for a lighter recipe to use. This one was easy, the flavor was fabulous and the whole family loved it. I took their suggestion and served the trout and sauce with orzo pasta.

  • Double-sesame grilled tuna

    • Aggie92 on July 20, 2017

      It was okay. I marinated it for 1 hour based on the reviews. Decent flavor but I think it needed just a little more oompf. Needs some ginger or garlic or rice vinegar or something. I didn't have chile oil so I substituted Sriracha.

  • Chocolate hazelnut bark

    • Barb_N on May 29, 2017

      One of my go-to Holiday gifts. Be sure to chop the ginger finely.

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  • ISSN 0886-4446
  • Published Sep 01 2009
  • Format Magazine
  • Page Count 215
  • Language English
  • Countries United States