Sticky Sweet Chilli & Ginger Salmon September 16, 2020
Succulent salmon gets a touch of Asian flair with Marion Grasby’s sweet, tangy dressing. This quick and easy seafood dish is Thai-riffic. Check out the original recipe here.
- 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.
- 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.