Sticky Ginger Salmon With Zingy Slaw
Sticky Ginger Salmon With Zingy Slaw
Rate this RecipeIngredients
- 2 salmon fillets about 160 g each
- 1/2 cup sweet chilli sauce
- 1 tablespoon soy sauce light
- 1 tablespoon ginger finely sliced
Zingy Slaw
- 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 plus extra for garnish
Dressing
- 1/3 cup rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 teaspoon sea salt
Instructions
- Combine the salmon fillets with the sweet chilli, soy and 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.
- For the slaw: Combine all the ingredients and toss gently.
- 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.
- To serve, place the salmon on plates with some slaw alongside. Garnish with some extra mint leaves if you like.
Notes
Feel free to add brown or white rice to make it more filling
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