Sticky Ginger Salmon With Zingy Slaw
Sticky Ginger Salmon With Zingy Slaw
Ingredients
- 1/2 cup chilli sauce sweet
- 1 tablespoon soy sauce light
- 1 tablespoon ginger finely sliced
- 2 salmon fillets (approx 160g)
Salad:
- 1/4 red cabbage finely shredded
- 1/4 green cabbage finely shredded
- 1 carrot grated or julienned
- 1/2 cup snow peas julienned
- 1 cup mint leaves picked
Dressing:
- 1/3 cup rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 teaspoon sea salt
Instructions
Method:
- Combine the salmon steaks with the sweet chilli, soy & ginger.
- In a medium frying pan on med/high heat, cook the salmon on each side approx 3 mins (depending on thickness and how you like it). Put aside and cover.
- For the salad: combine the red cabbage, green cabbage, carrot, snow peas and mint. Toss gently.
- For the dressing: combine all ingredients. Adjust to taste (add more honey if you want sweeter). Pour the dressing over the salad and toss gently.
To serve: place the salmon on the plate alongside the zingy slaw. Garnish with some fresh mint leaves (optional).
Notes
Feel free to add brown or white rice to make it more filling
Nutrition
Calories: 644kcalCarbohydrates: 64gProtein: 40gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 2457mgPotassium: 1596mgFiber: 9gSugar: 49gVitamin A: 7667IUVitamin C: 125mgCalcium: 195mgIron: 5mg
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