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Sticky sweet chilli ginger salmon recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Savory Asian-inspired salmon with Marion Grasby's zesty dressing for a quick and delicious Thai twist.
Ingredients:
  • 125ml (1/2 cup) sweet chilli sauce
  • 42.00 gm soy sauce
  • 20.00 ml finely grated fresh ginger
  • 4 x 200g skinless salmon fillets
  • 80ml (1/3 cup) apple cider vinegar
  • 57.20 gm honey
  • 40.00 ml sesame oil
  • 2.40 gm sea salt
  • 200g (3 cups) finely shredded green cabbage
  • 120g (2 cups) finely shredded purple cabbage
  • 1 carrot, julienned into long strips
  • 250.00 ml fresh mint leaves, plus extra 2 tbsp, to serve
Instructions:
  • Preheat the grill to high heat. Mix sweet chilli sauce, soy sauce, and ginger in a large bowl. Coat the salmon with the marinade and let it sit while preparing the coleslaw.
  • Combine vinegar, honey, sesame oil, and salt in a small bowl. Add cabbage, carrot, and mint to a large bowl.
  • Prepare a baking tray by lining it with foil and lightly coating it with oil. Take the salmon out of the bowl and shake off any extra marinade, saving it for later use. Put the salmon on the tray and grill for 8-10 minutes until the edges are slightly charred and the salmon flakes easily with a fork, without flipping it over.
  • Simmer the reserved marinade in a small saucepan over medium heat for 3-4 minutes, stirring occasionally, until fragrant and flavorful.
  • Whisk the dressing gently once more and drizzle over the cabbage mixture. Toss until fully combined. Arrange the salmon on plates, pour over the marinade reduction, and serve with coleslaw and extra mint.

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