Asian salmon and slaw

Salmon is not my favourite fish in the sea*. Most of the time I genuinely think I’d choose fish fingers over salmon. This is because it can often be so bland, overcooked and uninspiring. However THIS recipe is awesome. I used up loads of old veg (appetising) but you wouldn’t necessarily need them all / you could substitute for any old (in both senses) vegetables you may have lurking around. This recipe is not only mega easy and tasty it’s also super healthy too. Winner!

*This does not include smoked salmon. Smoked salmon is a whole different kettle of fish (geddit) and king amongst teleosts.

Serves 2

For the salmon:

2 salmon fillets
Fresh ginger, chopped
1 clove of garlic, chopped
2 spring onions
2 tbsp soy sauce
Sesame oil, a splash
Sweet chili sauce, a splash
Juice of ½ lime

For the slaw:

¼ white cabbage, finely shredded
1 courgette, finely sliced (use a potato peeler)
½ red onion, finely sliced
1 carrot, grated
½ orange pepper (whatever colour you fancy)
Fresh chilli, finely chopped (optional – I regretted it)
2 cloves garlic, chopped
Fresh ginger, chopped
2 tbsp soy sauce
1 tbsp white wine vinegar
1 tsp fish sauce
Sesame oil
Olive oil
1 tsp muscovado sugar
Juice of ½ lime
Handful crushed salted peanuts

–      Preheat the oven to 180°C/350°F

–      In a bowl mix the ginger, garlic, soy sauce, garlic, sesame oil, sweet chili sauce and lime juice with the salmon, add black pepper and ensure salmon is nicely covered in juices. Leave to marinate, or don’t in my case.

–      Place salmon on tin foil, pout over marinade, pop on a spring onion or two and make a tent! (i.e. leave some air in the parcel to allow the salmon to steam). Place in oven for 15-20 minutes.

–      Meanwhile for the slaw, fry garlic and ginger in olive oil. When done remove from heat and add the soy, vinegar, fish sauce, a generous glug of sesame oil and sugar.

–      Pour onto mixed vegetables, squeeze on lime and crushed peanuts. Combine.

Serve with white rice. Sprinkle with nuts if desired. I didn’t have any coriander but if you do, use it!

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