# What You'll Need:
→ 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, for thickening)
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 fresh cilantro leaves, chopped
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, blend cornstarch with water and stir into the saucepan until slightly thickened. Remove from heat and allow to cool slightly.
02 - Arrange salmon fillets in a shallow dish. Pour half of the teriyaki glaze over the salmon, reserving the remainder for serving. Marinate for 10 to 15 minutes.
03 - Preheat oven to 400°F or prepare grill. Line a baking tray with parchment paper or lightly oil the grill surface.
04 - Place the salmon fillets on the prepared tray or grill. Cook for 10 to 12 minutes, basting halfway through with reserved marinade until just cooked and glazed. Discard any used marinade.
05 - In a large bowl, combine napa cabbage, red cabbage, carrots, red bell pepper, spring onions, cilantro, and peanuts.
06 - Whisk rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and optional chili flakes in a small bowl or jar until blended.
07 - Pour dressing over the slaw and toss to coat evenly. Divide slaw among serving bowls, top each with a glazed salmon fillet, drizzle with reserved teriyaki glaze, and garnish with sesame seeds and sliced spring onions.
