An asian inspired salmon dish served with a crunchy slaw. Light and simple and perfect for when friends come to lunch.
Preheat oven to 200 degrees Celsius.
Place the salmon in a sided dish. Mix the honey and soy together and pour over the salmon. Cover and refrigerate for 30 minutes.
Transfer the salmon to a lined baking tray. Using a pastry brush , brush over some excess marinade. Reserve the leftover marinade and place in a saucepan over medium heat and bring to a boil and allow to cook for a couple of minutes and set aside.
Place the salmon in the oven and bake for 20 minutes.
Add all the ingredients for the slaw to a large bowl. To make the dressing add the oil, vinegar, soy and sugar to a screw top jar and shake well. The salad should be dressed just before eating.
Take the salmon out of the oven and allow to rest for 10 minutes before eating. Serve with slaw.
Ingredients
Directions
Preheat oven to 200 degrees Celsius.
Place the salmon in a sided dish. Mix the honey and soy together and pour over the salmon. Cover and refrigerate for 30 minutes.
Transfer the salmon to a lined baking tray. Using a pastry brush , brush over some excess marinade. Reserve the leftover marinade and place in a saucepan over medium heat and bring to a boil and allow to cook for a couple of minutes and set aside.
Place the salmon in the oven and bake for 20 minutes.
Add all the ingredients for the slaw to a large bowl. To make the dressing add the oil, vinegar, soy and sugar to a screw top jar and shake well. The salad should be dressed just before eating.
Take the salmon out of the oven and allow to rest for 10 minutes before eating. Serve with slaw.
