Barbecue sauce glazes these nutritious grilled salmon fillets, which are then topped with a tangy caraway seed slaw before serving.

Ingredients

• 6 tablespoons canola oil
• 2 tablespoons cider vinegar
• 1 teaspoon caraway seeds
• ¼ teaspoon salt
• 2 cups cabbage coleslaw mix
• ½ cup shredded carrots
• 4 Sea Best Salmon Fillets, thawed
• ¼ cup barbecue sauce

Directions

1. In a small bowl, whisk together the oil, vinegar, caraway seeds and salt; set aside.
2. In a medium bowl, combine coleslaw mix and shredded carrots. Drizzle with reserved dressing; toss to coat.
3. Preheat grill to medium-high heat. Coat the grill rack with cooking spray.
4. Grill Sea Best Salmon Fillets for 3-4 minutes on each side or until internal temperature reaches 160˚F.
5. Brush the top of each fillet with barbecue sauce.
6. Remove from the grill.
7. Serve the salmon fillets topped with the Carolina slaw.

Servings: 4