# What you'll need:
→ 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)
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)
# Method:
01 - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat. If thicker glaze is desired, stir in cornstarch mixed with water until slightly thickened. Remove from heat and cool briefly.
02 - Place salmon fillets in a shallow dish and pour half the teriyaki glaze over them. Reserve remaining glaze for serving. Marinate for 10 to 15 minutes.
03 - Preheat oven to 400°F or heat grill. Prepare baking tray with parchment paper or lightly oil the grill surface.
04 - Place salmon on tray or grill. Bake or grill for 10 to 12 minutes until cooked through, basting halfway with reserved marinade. Discard marinade used for soaking salmon.
05 - Combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts in a large bowl.
06 - Whisk rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and chili flakes in a small bowl or jar.
07 - Pour dressing over slaw and toss to coat evenly.
08 - Divide slaw among bowls. Top each with a salmon fillet. Drizzle with remaining teriyaki glaze and garnish with toasted sesame seeds and sliced spring onions.
