| | Red curry glazed salmon with Asian slaw
Red curry glazed salmon with Asian slaw
Red curry glazed salmon with Asian slaw 4.3-5 9
  • Calories: 2118 kj
  • Fat: 25g
  • Carbohydrates: 10g

How to Make:

  1. 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.
  2. 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.


  • 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&amp B Wasabi paste
  • Wasabi peas, crushed, optional, to serve