Sticky Ginger Salmon With Zingy Slaw
Sticky Ginger Salmon With Zingy Slaw
Share Recipe Favourite Download PDFIngredients
- 2 salmon fillets about 160 g each
- 0.5 cup sweet chilli sauce
- 1 tbsp soy sauce light
- 1 tbsp ginger finely sliced
Salad
- 0.25 red cabbage finely shredded
- 0.25 green cabbage finely shredded
- 1 carrot grated or julienned
- 0.5 cup snow peas julienned
- 1 cup mint leaves picked
Dressing
- 0.333 cup of rice wine vinegar
- 1 tbsp honey
- 2 tbsp sesame oil
- 1 tsp sea salt
Instructions
- Combine the salmon fillets with the sweet chilli, soy and ginger.2 salmon fillets, 0.5 cup sweet chilli sauce, 1 tbsp soy sauce, 1 tbsp ginger
- In a medium frying pan over medium–high heat, cook the salmon for 3 minutes on each side (depending on the thickness and how you like it). Cover and set aside.2 salmon fillets
- For the slaw: Combine all the ingredients and toss gently.0.25 red cabbage, 1 carrot, 0.5 cup snow peas, 0.333 cup of rice wine vinegar, 0.25 green cabbage
- For the dressing: Combine all the ingredients in a small bowl. Adjust to taste (add more honey if you want it sweeter). Pour the dressing over the salad and toss gently.1 cup mint, 1 tbsp honey, 2 tbsp sesame oil, 1 tsp sea salt
- To serve, place the salmon on plates with some slaw alongside. Garnish with some extra mint leaves if you like.2 salmon fillets, 0.25 red cabbage, 1 carrot
Notes
Feel free to add brown or white rice to make it more filling
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