Succulent salmon gets a touch of Asian flair with Marion Grasby’s sweet, tangy dressing. This quick and easy seafood dish is Thai-riffic.
NOTES
Tips:
Don’t allow too much marinade to pool on the tray as it can burn easily.
If your salmon starts browning too quickly, lower the tray away from the grill to allow the fish to cook through.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
INGREDIENTS
125mlsweet chilli sauce
2tbspsoy sauce
1tbspfinely grated fresh ginger
4gskinless salmon fillets
HONEY SESAME COLESLAW
80mlapple cider vinegar
2tbsphoney
2tbspsesame oil
1tsp julienned into long strips
200gfinely shredded green cabbage
120gfinely shredded purple cabbage
1 julienned into long strips
1cupfresh mint leaves, plus extra 2 tablespoons, to serve
1
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.
2
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.
3
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.
4
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.
5
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.
With thanks to taste.com.au
Ingredients
INGREDIENTS
125mlsweet chilli sauce
2tbspsoy sauce
1tbspfinely grated fresh ginger
4gskinless salmon fillets
HONEY SESAME COLESLAW
80mlapple cider vinegar
2tbsphoney
2tbspsesame oil
1tsp julienned into long strips
200gfinely shredded green cabbage
120gfinely shredded purple cabbage
1 julienned into long strips
1cupfresh mint leaves, plus extra 2 tablespoons, to serve
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
With thanks to taste.com.au
