This is the first PSA in more than twenty years for God's Love, and aims to engage new clients, volunteers, and donors.

From the God’s Love Kitchen: Ginger Glazed Salmon with Asian Slaw
(Serves 4)
Salmon
- 4 (6 ounce) Salmon Filets, skin on
- 1 Nub Ginger, grated
- 1 Clove Garlic, grated
- ¼ Cup Honey
- ¼ Cup Orange Juice
- ¼ Cup Low Sodium Soy Sauce
- 2 Tbsp. Olive Oil
- Salt & Pepper
Asian Slaw with Miso Vinaigrette
- 4oz (1/4 of a whole) Red Cabbage, shredded
- 4oz (1/4 of a whole) Green Cabbage, shredded
- 4oz (1 large) Carrot, shredded
- 1 Bunch (6 large) Scallion, sliced
- 1 Tsp. Miso Paste
- 1 Tbsp. Rice Wine Vinegar
- 1 Tbsp. Lime Juice
- 1 Tbsp. Sesame Oil
- ¼ Cup Olive Oil
- Sesame Seeds (optional)
Directions
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Heat oven to 400 degrees.
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Prep and measure all ingredients before cooking. Set aside.
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In a blender add miso, rice wine vinegar, lime juice, pinch salt and pepper.
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Blend on medium speed and begin adding sesame oil followed by olive oil. Taste and adjust seasoning.
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In a bowl, mix together red cabbage, green cabbage, carrot, and vinaigrette. Refrigerate.
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In a saucepan, add ginger, garlic, honey, orange juice, and soy sauce. Cook on medium heat until it reaches the consistency of syrup, set aside.
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Place a pan over medium heat. Pat salmon filets dry and season with a little salt and pepper (please note that the glaze has soy sauce, which has sodium, in it).
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Add olive oil immediately followed by salmon – skin side down.
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Cook salmon skin side down until skin is crispy, 3–5 minutes. Flip salmon and place in oven to finish. Depending on your desired doneness, it can take anywhere from 3-7 minutes.
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Plate salmon, brush glaze liberally on salmon, top with Asian slaw and sesame seeds.
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