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honey and soy salmon with slaw

Yields1 ServingPrep Time-25 minCook Time-20 minTotal Time-45 min

An asian inspired salmon dish served with a crunchy slaw. Light and simple and perfect for when friends come to lunch.

 1 side of salmon or ocean trout, skin removed
 ¼ cup honey
 ¼ cup soy
 1 tbsp white sesame seeds
 1 cup blackk sesame seeds
 Slaw
 1 cup bean sprouts
 1 cup baby spinach
 ¼ red cabbage, finely sliced
 ¼ white cabbage, finely sliced
 1 bunch coriander, leaves only
 ½ cup slivered almonds, toasted
 ½ fried noodles ( I used Changs)
 ½ cup olive oil
  cup white vinegar
 12 tbsp soy
 1 tbsp brown sugar
1

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.

2

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.

3

Place the salmon in the oven and bake for 20 minutes.

4

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.

5

Take the salmon out of the oven and allow to rest for 10 minutes before eating. Serve with slaw.

Nutrition Facts

Serving Size 6-8