Foodie Friday: The overindulgence of the festive season is behind us and so perhaps it’s time for some fresh food flavours.
This Sticky Sweet Chilli Ginger Salmon is a perfect, and delicious, combination of colours and flavours. The Asian inspired marinade, crunchy and colourful coleslaw and tasty salmon is a feast for your tummy and your senses.
Prep: 0:10 Mins
Cook: 0:10 Mins
- 125ml (1/2 cup) sweet chilli sauce
- 2 tablespoons soy sauce
- 1 tablespoon finely grated fresh ginger
- 4 x 200g skinless salmon fillets
HONEY SESAME COLESLAW
- 80ml (1/3 cup) apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon sea salt
- 200g (3 cups) finely shredded green cabbage
- 120g (2 cups) finely shredded purple cabbage
- 1 carrot, julienned into long strips
- 1 cup fresh mint leaves, plus extra 2 tablespoons, to serve
Preheat the grill on high. Combine the sweet chilli sauce, soy sauce and ginger in a large bowl. Add the salmon and gently mix until evenly coated. Set aside to marinate while you make the coleslaw.
For the honey sesame coleslaw, whisk the vinegar, honey, sesame oil and salt in a small bowl. Place the cabbage, carrot and mint in a large bowl.
Line a baking tray with foil and lightly brush or spray with oil. Remove salmon from bowl and shake off excess marinade, reserving for later. Place the salmon on the prepared tray. Cook under the grill, without turning, for 8-10 minutes or until just starting to char at edges and flake when tested with a fork.
Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 3-4 minutes.
Lightly whisk the dressing again and pour over the cabbage mixture. Toss until well combined. Divide the salmon among serving plates, drizzle over the reduced marinade and serve with the coleslaw and extra mint.
Source link: www.taste.com.au