# Ingredients:
→ 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 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp cornstarch (optional, for thickening)
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)
# Instructions:
01 - In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat. If a thicker glaze is desired, stir in a cornstarch-water mixture until slightly thickened. Remove from heat and cool briefly.
02 - Place salmon fillets in a shallow dish. Pour half the teriyaki glaze over the fillets, reserving the remainder. Marinate for 10 to 15 minutes.
03 - Preheat the oven to 400°F or prepare a grill. Line a baking tray with parchment paper or lightly oil the grill surface.
04 - Arrange salmon on the baking tray or grill. Cook for 10 to 12 minutes until just cooked and glazed, basting with reserved marinade halfway through. Discard any leftover marinade used for marinating.
05 - In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
06 - In a small jar or bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and optional chili flakes. Pour over the slaw and toss to coat evenly.
07 - Divide the Asian slaw among serving bowls. Place a teriyaki salmon fillet on top of each. Drizzle with the reserved teriyaki glaze and garnish with sesame seeds and sliced spring onions.
