- Sweet Chilli Salmon With Asian Slaw.jpg (66.53 KiB) Viewed 635 times
Preparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 4
No nutritional information available, but this is classed as a healthy herb recipe.
Ingredients
- 4 salmon fillets, skinless and boneless
- 2 - 3 tbsp of Thai sweet chilli sauce
- Cooking oil
- ⅛ tsp of sea salt
For the slaw:
- 125g (4½oz) red cabbage
- 125g (4½oz) white cabbage
- 3 carrots, peeled and cut into thin matchsticks
- 8 spring onions, thinly cut
- 2 long, red chillies, thinly cut
- 30g (1oz) coriander, roughly chopped
- 30g (1oz) mint, roughly chopped
- 30g (1oz) Thai basil (or Italian basil), roughly chopped
- 1 - 2 tbsp of black or white sesame seeds
For the dressing:
- 4½ tbsp of rice wine vinegar
- 6 tbsp of light soy sauce
- 4½ tbsp of Thai sweet chilli sauce
- 3 tsp sesame oil
- 1 tbsp of fish sauce
- 1 tbsp of brown sugar
- Juice of 1 - 2 limes
Method
1. Remove the salmon from the fridge and bring to room temperature, about 15 - 20 minutes.
2. Put the slaw ingredients into a mixing bowl. Mix the dressing ingredients in a small bowl and set aside.
3. Blot the salmon fillets gently with paper towels. Season one side with salt. Place a large frying pan on a high heat and add 1 tbsp of oil. When the pan is hot, place the salmon into the pan, seasoned side down. Season the top half of the fish with salt. Cook for about 3 - 4 minutes on one side, and then turn over gently. Cook for a further 3 - 4 minutes. (If you prefer well done, leave for a few more minutes).
4. Remove from the heat and brush all over with the Thai sweet chilli sauce.
5. To serve, toss the slaw with the dressing. Divide the slaw onto plates and lay a salmon fillet over the slaw, then sprinkle with extra sesame seeds.
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