FOR THE SALMON:
- 4 salmon fillets
- 3 tbsp soy sauce
- 5 tbsp water
- 2 cloves garlic, minced
- 2-3 slices of fresh ginger
- 1 tbsp honey/ coconut sugar
- 1 tsp toasted sesame oil
- Juice of half a large lemon or 1 tbsp rice vinegar
½ a Chinese cabbage, shredded (also known as wombok)
100g slivered almonds, toasted
6 spring onions, sliced
FOR THE DRESSING:
2 tbsp soy sauce
1 tbsp honey
3 tbsp vinegar (I use rice vinegar)
¼ tsp toasted sesame oil
1 tbsp olive oil
Add all the ingredients for the salmon marinade into a baking dish, whisk to combine well. Place the salmon fillets into the marinade, turning once or twice to coat with the sauce. I like to use skinless fillets for this recipe. Cover dish with cling film and place in the fridge for minimum 1 hour and up to overnight.
Remove the cling film and place the salmon in the oven. Cook for 20-25 minutes, turning on the top grill for the last 10 minutes of cooking time to get a nicely browned crust.
Meanwhile, place all the ingredients for the salad into a large bowl.
Mix the dressing ingredients together (I like to use a jar. I place all dressing ingredients in and shake the jar to mix together). Dress the salad only just before serving.
When the fish is ready, remove from oven and serve with the cooking sauce.