Print Options:

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
 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

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.

Nutrition Facts

Serving Size 6-8