# Components:
→ 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)
# Directions:
01 - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and bring to simmer over medium heat. If thicker glaze is preferred, stir in cornstarch mixed with water and cook until slightly thickened. Remove from heat and cool briefly.
02 - Place salmon fillets in a shallow dish, pour half the glaze over them, and marinate for 10 to 15 minutes, reserving the remaining glaze for serving.
03 - Preheat oven to 400°F or heat grill. Line a baking tray with parchment paper or lightly oil the grill.
04 - Arrange salmon fillets on the prepared tray or grill and cook for 10 to 12 minutes until just done and glazed, basting with reserved marinade halfway through. Discard marinade used for marinating.
05 - In a large bowl, combine napa cabbage, red cabbage, carrots, red bell pepper, spring onions, cilantro, and peanuts.
06 - Whisk together all dressing ingredients in a small bowl or jar, pour over the slaw, and toss to coat evenly.
07 - Divide the Asian slaw among serving bowls, place a teriyaki salmon fillet on top, drizzle with reserved glaze, and garnish with toasted sesame seeds and sliced spring onions.
