Recipe: Red curry glazed salmon with Asian slaw
How to Make:
- Place salmon skin-side down on a tray. Spread with curry paste. Heat a large non-stick, heavy-based frying pan or chargrill pan over medium-high heat. Spray well with oil. Cook salmon skin-side down for 1-2 minutes, pressing down lightly with a spatula so the skin gets crispy. Turn and cook a further 2-3 minutes until cooked to your liking. Transfer to a plate and keep warm.
- Meanwhile, combine cabbages, apple, shallot, coriander and carrot in a large bowl. Combine mirin, soy, honey, sesame oil and wasabe in a small bowl. Drizzle over slaw and toss to combine. Divide salmon and slaw among serving plates. Scatter with crushed peas, if using.
Time for preparing:
4 min.
Servings:
2
Ingredients:
- 4 x 200g skin-on salmon fillets
- 2 tablespoons red curry paste
- 2 cups shredded wombok (Chinese cabbage)
- 1/4 red cabbage, shredded
- 1 red apple, cut into matchsticks
- 2 green shallots, cut into thin strips
- 1/2 cup fresh coriander leaves
- 1 carrot, peeled, shredded
- 1 tablespoon mirin
- 1 tablespoon light soy sauce
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 1-2 teaspoons S& B Wasabi paste
- Wasabi peas, crushed, optional, to serve
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