There was a time in my life when I wouldn’t eat anything that’s even slightly sweet. I think it’s why it took me a while to start experimenting with Asian dishes. But now that I’m into it I love it.
We visited this quaint little restaurant for my sister’s birthday lunch recently and my hubby ordered this absolutely delicious Asian fish and Calamari.
It had such an amazing flavour with a hint of chilli, it was mouth-watering. This is where I got my inspiration for this Asian Salmon and Coleslaw dish. For the Salmon I used a recipe from Recipe Tin Eats.
I only changed 3 little things in the recipe. I added 2 tablespoons of Sriracha sauce, 1 chilli and a little extra garlic, it was super yum! I also did not cook the Salmon on a braai or barbecue.
I grilled it in the oven but it worked just as well. For my Coleslaw I adapted the recipe from Feasting at Home.
My hubby who usually loves this kind of food didn’t seem happy when I told him what I was about to cook for dinner. I think he expected some comfort food, especially since it’s still Winter.
I wasn’t about to make him something else so he really had no choice but to eat it. And I think he was glad he did because he said it was absolutely amazing.
It was a lovely light, healthy meal. Exactly what we all needed after all the holiday eating.
I nearly didn’t post this recipe, I made a similar dish once before but it was a struggle to get my photos right. Damn, food photography. Today was also a struggle but I managed to get a couple of decent photos.
I’m done with photos for this dish so I may as well post the recipe. I won’t be trying to capture it on camera anytime soon. Phew, what a mission this food photography can be.
It’s a miracle I’m still blogging. Well I guess I love food that much.
Asian Salmon and Coleslaw
For the Salmon
- 4 salmon fillets about 500g
- olive oil for cooking
- 1/3 cup soy sauce low sodium
- 2 tbsp lemon juice
- 3 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves you can add a little more depending on the size of the cloves
- 2 tbsp sriracha sauce
- 1 red chilli finely chopped (optional)
- lemon for serving (optional)
For the Coleslaw
- 1 cup red cabbage finely chopped
- 1 cup green cabbage finely chopped
- 1 cup carrots cut into julienne strips
- 1 spring onion chopped
- 2 tbsp chopped coriander
- 1 small chilli finely chopped
- Toasted Sesame seeds or peanuts
Dressing for the Coleslaw
- 1 tbsp olive oil
- 1 tspn sesame oil
- 1 tspn rice wine vinegar
- 1 tbsp honey
- 1 tspn soy sauce
- 1/4 tspn minced garlic
- 1/4 tspn grated ginger
- pinch of chilli flakes
- Place the marinade for the Salmon in a ziplock bag and mix to combine
- Add the salmon to the marinade and give it a little shake to coat well
- Marinate the Salmon for an hour. Take it out of the fridge 30 minutes before cooking and place the on a plate to allow excess marinade to drain off
- Pour the remaining marinade into a small saucepan and simmer for about 3-5 minutes on a low heat. Set aside for basting the Salmon and some for serving
- Place the Salmon on a lined oven tray. Drizzle some olive oil over. Using the grill function cook the salmon, skin side down for about 10 minutes or until salmon is cooked. This will depend on how thick the salmon is. Halfway through you can baste the salmon with some of the sauce
- Once removed from oven pour the excess sauce over. Sprinkle some toasted sesame seeds on top and serve with the coleslaw
- Combine all the ingredients for the dressing and set aside
- Mix all the slaw ingredients, including the spring onion and coriander
- Whisk the Asian Slaw dressing and pour it into the slaw, toss well and serve. Garnish with sesame seeds or peanuts
Here’s another one of my favourite Salmon Recipes: