Asian Salmon with Carrot and Cucumber Slaw
Ingredients
For the salmon
¼ cup soy sauce or Tamari for gluten-free version
1 tbsp lemongrass paste
2 cloves garlic
1 tbsp grated ginger
1 tbsp chilli paste or 1 red chilli minced
4-5 sprigs cilantro chopped
1 lime, juiced
2 tbsp honey
250g/8oz salmon divided
1 tsp sesame seeds
For the slaw
1 cucumber cut in matchsticks
1 carrot cut in matchsticks
3 radishes cut in matchsticks
2-3 spring onions sliced
1/2 red chilli sliced thinly
2-3 cilantro sprigs leaves only
2 tbsp peanuts crushed
For the dressing
1 tbsp dry roasted peanuts
2 cloves of garlic
1 chilli minced
1 tsp salt
2 tbsp Palm sugar or brown sugar
2 tbsp fish sauce
65ml/1/4cup fresh lime juice
2 tsp Tamarind sauce optional
Instructions
Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon.
Let it marinade for at least for 30 minutes.
Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.
Full recipe
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