Salmon & Peanut Power Slaw
Serves 2+
This slaw is packed full of fibre, protein and nutrients, and the peanut sauce makes it so moorish. It’s minimal cooking with maximum flavour! Double up for meal prep - it keeps well for a few days in the fridge and the salmon is also nice cold.
Tips:
Salmon: The salmon carries on cooking once you take it out the oven, so don’t be tempted to leave it in there too long otherwise you’ll end up with dry salmon after it has rested
Meal Prep: This is a great recipe for meal prep as the slaw is obviously served cold anyway, and the salmon is delicious hot or cold
Air Fryer: I don’t have an air fryer, hence i’ve cooked the salmon under the grill, but from what I understand this would probably work well in one!
Equipment.
sharp knife & chopping board
grill rack/air fryer
mixing bowls
Ingredients.
2x Salmon fillets
1 tsp maple syrup
1 tsp sesame oil
½ tsp each cayenne pepper, garlic powder & salt
Slaw:
1 red pepper
160g cooked edamame
1 carrot
100g red cabbage, approx. 1/4
125g cooked beluga/puy lentils
1 spring onion
1 red chilli
Slaw Dressing:
2 tbsp peanut butter
½ tbsp maple syrup
Thumb sized piece of ginger
1 tbsp rice vinegar
¼ tsp garlic powder
1 tbsp hot water
2 tbsp soy sauce
Extra (optional) toppings:
Sesame seeds, spring onion (green end), red chilli, coriander
Method.
Preheat the grill to highest setting/250c
Prepare the salmon: Remove any skin from the salmon and cut each fillet into 6-8 big chunks
Toss the chunks in the maple syrup, sesame oil, cayenne, garlic powder & salt, and set aside
Slaw dressing: Grate the ginger and mix with the remaining dressing ingredients in a large bowl
Prepare the veg: shred the cabbage (a thick-cut grater does this very quickly, or a peeler works well too), julienne/grate the carrot, deseed & thinly slice the pepper and red chilli, thinly slice the spring onion on a diagonal (save a few green slices for the top)
Add everything to the bowl, including the edamame and lentils, and stir to coat in the dressing
Cook the salmon: Lay the salmon cubes on a grill rack and grill for around 6mins until just cooked through, then allow to rest for a few minutes.
Serve the salmon chunks on the slaw with chosen toppings
