Broccoli is a member of the cruciferous family, which means it contains phytonutrients that lower the risk of cancer. In addition, broccoli is an excellent source of vitamins A and C and calcium and fiber.
Hot and Sour Dressing (combine in a small bowl):
2. In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl.
3. Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife.
4. Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top.
5. Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-high heat for 1-1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.
From Simple Asian Meals: Irresistibly Satisfying and Healthy Dishes for the Busy Cook by Nina Simonds (Rodale Books, 2012). Copyright © 2012 by Nina Simonds. Photographs copyright © 2012 by Romulo Yanes. All rights reserved. Used with permission of the publisher.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.