Salmon Teriyaki with Crunchy Asian Slaw
What You Will Need
Ingredients
- 4 pcs Salmon fillets (150g), skin-on and boneless
- Salt
- 1 tbsp Vegetable oil, plus more if needed
- Toasted Sesame Seeds (optional)
- Crunchy Asian Slaw
- ½ tsp Lee Kum Kee Pure Sesame Oil
- 4 tbsp Rice vinegar
- 2 tsp Caster sugar
- Salt, to taste
- White pepper, to taste
- 500g bag of coleslaw
- 4-5 Green onions, sliced
- 1 Red chilli, sliced thinly
- 4-5 Coriander sprigs, leaves only
Sauce Mix
- 60ml Lee Kum Kee Premium Soy Sauce
- 60ml Sake
- 30ml Mirin (sweet Japanese rice wine)
- 1/2 tsp Sugar
Made with
Lee Kum Kee products
How to make it
-
Combine all ingredients for Teriyaki Sauce Mix in a small bowl and mix until well combined. Set aside.
-
Heat oil in a large fry pan over medium-high heat. Pat salmon fillets dry with a paper towel and season lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
-
Discard the fat in the frypan and add the Teriyaki Sauce Mix. Bring the sauce to a boil in frypan over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning over sauce, until sauce is syrupy, and salmon is just cooked through, about 2 minutes.
-
To make the slaw, combine vinegar, sugar and Lee Kum Kee Pure Sesame Oil in a bowl. Season with salt and white pepper. Combine the coleslaw with the green onion, chilli, and coriander in a large bowl. Drizzle with dressing and gently toss to coat.
-
To serve, divide the slaw between four plates and top each plate with a piece of salmon. Sprinkle salmon with sesame seeds if desired. Serve immediately.