Asian Salmon and Coleslaw
Light and Healthy Salmon and Coleslaw
Servings: 4
Ingredients
For the Salmon
- 4 salmon fillets about 500g
- olive oil for cooking
Marinade
- 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
Instructions
Salmon
- 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
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