Crispy Coated Sweet Chili Salmon over Red Cabbage Slaw

1h 4
Easy Pescatarian Gluten Free Low Carb Passover Parve

Contains: Egg

Directions

Prepare the Salmon

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a bowl, mix the mayonnaise, sweet chili sauce, crushed garlic, and onion soup mix.

  3. Coat the salmon generously with the sauce, followed by the crushed wonton chips.

  4. Bake for 30 minutes.

Prepare the Slaw

  1. Pour all ingredients into a bowl and mix well.

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1 Comment

faye

delicious! this makes enough sauce for a lot more salmon- probably 8 slices.