Chilled Poached Salmon With Shaved Cabbage And Cilantro Slaw

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Washington Post


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Four 5-ounce portions wild salmon fillet, preferably Alaskan keta or coho

1 sprig fresh thyme

Freshly squeezed juice of 1/2 lemon (2 tablespoons)


1/2 head green cabbage, cored

2 carrots, shredded (1/2 cup)

2 tablespoons raisins

2 tablespoons slivered almonds, toasted (See NOTE)

1 tablespoon whole-grain mustard

Freshly squeezed juice of 1 orange (no more than 1/2 cup)

2 to 3 tablespoons extra-virgin olive oil

Leaves from 1 bunch cilantro (about 2 1/2 cups loosely packed), coarsely chopped

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