Name: Red curry glazed salmon with Asian slaw recipe
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 4 Salmon Skin On Fillets; 56.00 gm red curry paste; 500.00 ml shredded wombok (Chinese cabbage); 1/4 red cabbage, shredded; 1 red apple, cut into matchsticks; 2 green shallots, cut into thin strips; 125.00 ml fresh coriander leaves; 1 carrot, peeled, shredded; 20.00 ml mirin; 21.00 gm light soy sauce; 14.40 gm honey; 2 tsp sesame oil; 1-2 tsp Wasabi paste; Wasabi peas, crushed, optional, to serve

Red curry glazed salmon with Asian slaw recipe

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Prep Time:

Cook Time:
20 minutes

Total Time:
20 minutes

Spicy wasabi peas elevate Asian salmon and slaw dish with a satisfying crunch.

Ingredients:

4 Salmon Skin On Fillets
56.00 gm red curry paste
500.00 ml shredded wombok (Chinese cabbage)
1/4 red cabbage, shredded
1 red apple, cut into matchsticks
2 green shallots, cut into thin strips
125.00 ml fresh coriander leaves
1 carrot, peeled, shredded
20.00 ml mirin
21.00 gm light soy sauce
14.40 gm honey
2 tsp sesame oil
1-2 tsp Wasabi paste
Wasabi peas, crushed, optional, to serve

Instructions:

Lay salmon skin-side down on a tray and generously coat with curry paste. Heat a large non-stick frying pan or chargrill to medium-high heat, then spray with oil. Sear salmon skin-side down for 1-2 minutes, gently press with a spatula for crispy skin. Flip and cook for another 2-3 minutes to your desired doneness. Plate and keep warm before serving.
Combine cabbage, apple, shallot, coriander, and carrot in a large bowl. Mix mirin, soy sauce, honey, sesame oil, and wasabi in a small bowl. Drizzle over the slaw and toss together. Serve the salmon on top of the slaw on individual plates. Add crushed peas if desired.

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