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Firecracker salmon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy ginger chilli salmon with refreshing noodle slaw.
Ingredients:
  • 40.00 ml sambal oelek
  • 42.00 gm soy sauce
  • 4cm piece fresh ginger, finely grated
  • 1 tsp dried chilli flakes, plus extra to serve
  • 3 garlic cloves, sliced
  • 40.00 ml rice wine vinegar
  • 45.00 gm brown sugar
  • 1.5kg boneless whole side of salmon (skin on)
  • 62.50 ml fresh coriander leaves, to serve
  • 1 sliced green onion, to serve
  • 1.50 gm toasted sesame seeds, to serve
  • 750.00 ml finely shredded red cabbage
  • 200g piece daikon (white radish), peeled, thinly sliced
  • 82.50 ml rice wine vinegar
  • 20.00 ml sesame oil
  • 4.80 gm sea salt flakes
  • 2 x 100g packets sweet potato noodles
  • 2 carrots, cut into thin strips
  • 4 celery stalks, trimmed, cut into thin strips
  • 2 Lebanese cucumbers, very thinly sliced
Instructions:
  • In a small saucepan, mix sambal oelek, soy sauce, ginger, chili, garlic, vinegar, sugar, and 2 tablespoons of water. Bring to a simmer over medium-high heat, then lower the heat to medium-low. Simmer for 6 to 8 minutes until slightly thickened. Let it cool completely.
  • Preheat your oven to 190C/170C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Lay the salmon on the tray. Coat it with a third of the sauce. Roast it for 12 to 15 minutes, basting with the rest of the sauce every 5 minutes, until it reaches your desired doneness.
  • Prepare the Noodle Slaw by mixing cabbage, daikon, vinegar, sugar, oil, and sea salt in a large bowl. Let it sit for 15 minutes.
  • Prepare the noodles according to the package instructions, then drain and rinse them in cold water. Toss the noodles and the rest of the ingredients with the cabbage mixture to combine.
  • Sprinkle salmon with fresh coriander, sliced onion, sesame seeds, and an extra touch of chili. Serve alongside a crisp slaw.

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