# 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 tbsp honey or maple syrup
04 - 1 tbsp rice vinegar
05 - 1 tbsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp cornstarch (optional)
09 - 1 tbsp water (if using cornstarch)
10 - 1 tsp 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 tbsp rice vinegar
20 - 1 tbsp soy sauce
21 - 1 tbsp honey or maple syrup
22 - 1 tbsp sesame oil
23 - 1 tbsp lime juice
24 - 1 tsp fresh ginger, grated
25 - 1/2 tsp chili flakes (optional)
# Method Steps:
01 - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat. If thickening, mix cornstarch with water, add to saucepan, and stir until lightly thickened. Remove from heat and cool slightly.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki glaze over them. Reserve remaining glaze for serving. Marinate for 10 to 15 minutes.
03 - Preheat oven to 400°F or prepare a grill. Line a baking tray with parchment paper or lightly oil the grill surface.
04 - Place salmon on the prepared tray or grill. Bake or grill for 10 to 12 minutes, basting halfway through with extra marinade, until cooked through and glazed. Discard marinade used for marinating.
05 - In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
06 - Whisk together rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and optional chili flakes in a small bowl or jar. Pour over the slaw and toss thoroughly.
07 - Divide the Asian slaw among four bowls. Top each with a teriyaki salmon fillet. Drizzle with reserved teriyaki glaze and garnish with toasted sesame seeds and sliced spring onions.
