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Tangerine Balsamic Vinaigrette tossed with Slaw and topped with Glazed Salmon

Tangerine Balsamic Vinaigrette with Tangerine Balsamic Slaw and Glazed Salmon

This is a recipe for Tangerine Balsamic Vinaigrette. I used this to toss with fresh cabbage and cucumber for a Tangerine Balsamic Slaw and the meal is completed by roasting salmon that's been basted with the Tangerine Balsamic Vinaigrette.
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2
Calories 1369kcal


  • For the Tangerine Balsamic Vinaigrette
  • 2 cloves garlic
  • 2 teaspoons honey
  • 1 teaspoon mustard
  • 1/2 cup freshly squeezed tangerine juice
  • 1/4 cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 1 cup olive oil
  • For The Slaw
  • 3 Cups Purple cabbage cut into thin ribbons
  • 1 cucumber peeled and cut into match stick slices
  • 1 jalapeno pepper stemmed, deseeded and diced
  • 1/2 sweet onion thin sliced
  • For the salmon
  • 2 salmon fillets


  • For the Tangerine Balsamic Vinaigrette: Combine all ingredients except oil in blender or food processor. Blend well. With machine running, slowly add oil until thoroughly blended. Save 1/4 cup for the salmon and the rest for the slaw.
  • For the slaw: In a medium bowl, mix together the sliced cabbage, cucumber, jalapeno pepper and sweet onion. Toss with the vinaigrette and set aside.
  • For the Salmon: Preheat oven to 375 degrees. Place salmon on a baking sheet. Bake salmon15 - 20 minutes basting with the reserved tangerine balsamic vinaigrette.

  • To Plate:  In a wide rimmed pasta bowl place a heaping serving spoon of the slaw. Top with the glazed salmon.


Calories: 1369kcal | Carbohydrates: 39g | Protein: 38g | Fat: 120g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 162mg | Potassium: 1605mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1898IU | Vitamin C: 113mg | Calcium: 143mg | Iron: 4mg