# Components:
→ Teriyaki Salmon
01 - 4 skinless salmon fillets (5.3 oz each)
02 - 1/3 cup low-sodium soy sauce
03 - 2 tablespoons honey or maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon cornstarch (optional)
09 - 1 tablespoon water (if using cornstarch)
10 - 1 teaspoon toasted sesame seeds (for garnish)
11 - 2 spring onions, sliced (for garnish)
→ Asian Slaw
12 - 2 cups shredded napa cabbage
13 - 1 cup shredded red cabbage
14 - 1 cup shredded carrots
15 - 1 red bell pepper, thinly sliced
16 - 2 spring onions, thinly sliced
17 - 1/4 cup chopped fresh cilantro leaves
18 - 1/4 cup roasted peanuts, roughly chopped
→ Slaw Dressing
19 - 2 tablespoons rice vinegar
20 - 1 tablespoon soy sauce
21 - 1 tablespoon honey or maple syrup
22 - 1 tablespoon sesame oil
23 - 1 tablespoon lime juice
24 - 1 teaspoon fresh ginger, grated
25 - 1/2 teaspoon chili flakes (optional)
# Method:
01 - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat. If thicker glaze is desired, stir cornstarch with water and add to the pan, cooking until slightly thickened. Remove from heat and cool briefly.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki glaze over them. Marinate for 10 to 15 minutes, reserving the remaining glaze for serving.
03 - Preheat oven to 400°F or heat grill. Line a baking tray with parchment or lightly oil the grill.
04 - Arrange salmon on the prepared tray or grill. Bake or grill for 10 to 12 minutes until cooked through and glossy, basting with extra glaze halfway. Discard any marinade used for marinating.
05 - In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and roasted peanuts.
06 - Whisk together rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and chili flakes in a small bowl or jar.
07 - Pour dressing over the slaw and toss to coat evenly.
08 - Divide slaw among serving bowls, top each with a teriyaki salmon fillet, drizzle with reserved glaze, and garnish with sesame seeds and sliced spring onions.
