Difficulty rating: Easy/ Serves: 4/ Prep time: 25 minutes/ Cooking time: 8 minutes
Sweet, salty and sour with a kick of chilli, this Asian-inspired slaw and sweet chilli-glazed salmon hits all the right flavour notes. The crunchy cabbage and carrot slaw combines with fragrant herbs and sesame seeds, tossed with a zingy soy, lime and sweet chilli-infused dressing to become a mouthwatering taste of warm sunshine. Using this technique for pan-searing your salmon will give it a crispy crust and golden exterior, while keeping it flaky and tender on the inside, a guaranteed way to cook your salmon perfectly every time.
4 salmon fillets, skinless and boneless
2-3 tablespoons of Tropical Sun Thai Sweet Chilli Sauce
Neutral oil, for cooking
⅛ teaspoon of sea salt
125g red cabbage (⅓ cabbage head)
125g white cabbage (⅓ cabbage head)
3 carrots, peeled and cut into thin matchsticks
8 spring onions, thinly cut on the diagonal
2 long, red chillies, thinly cut on the diagonal
30g bunch of coriander, leaves and stems roughly chopped
30g bunch of mint, leaves picked and roughly chopped
30g bunch of Thai basil (or Italian basil), leaves picked and roughly chopped
1-2 tablespoons of black (or white) sesame seeds
4½ tablespoons of rice wine vinegar (or white wine vinegar)
6 tablespoons of light soy sauce (or standard soy sauce)
4½ tablespoons of Tropical Sun Thai Sweet Chilli Sauce
3 teaspoons of sesame oil
1 tablespoon of fish sauce
1 tablespoon of palm sugar (or brown sugar)
Juice of 1-2 limes
Knife, cutting board, peeler, large mixing bowl, 2 small bowls, measuring spoons, paper towels, large frying pan, tongs, metal skewer (optional), pastry brush
- Remove the salmon from the fridge and bring to room temperature, about 15-20 minutes.
- Meanwhile, prepare the ingredients for the salad and place into a large mixing bowl. Mix the ingredients for the dressing in a small bowl and set aside. Pour the Thai sweet chilli sauce for the glaze into a small bowl and set aside.
- Pat the salmon fillets gently with paper towels to remove excess moisture. Season one side with salt. Place a large frying pan on a high heat and add 1 tablespoon of oil. When the pan is hot, place the salmon into the pan, seasoned side down. Season the top half of the fish with salt. Cook for about 3-4 minutes on one side, and then turn over gently using tongs. Cook for a further 3-4 minutes. Gently squeeze the side of the salmon, when it is perfectly cooked to medium (slightly translucent in the centre), its flakes will begin to separate. To test doneness, you can also insert a metal skewer into the centre of the salmon and hold it there for 10 seconds. Remove the skewer and immediately touch the tip of the skewer to the top of your lip. If it is slightly warm to the touch the salmon will be cooked to medium, which is how I like it. If you prefer well done, cook the salmon until the metal skewer is hot to touch.
- Remove the salmon from the heat and brush all over with the Thai sweet chilli sauce.
- To serve, combine the dressing with the salad ingredients in the bowl and toss together. Any excess dressing will keep for up to 4 days in the fridge for other salad dressings or as a dipping sauce.
- Divide the slaw onto 4 plates and lay a salmon fillet over the slaw, then sprinkle with extra sesame seeds. Serve immediately.