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Asian Salmon with Carrot and Cucumber Slaw
1/4
Asian Salmon with Carrot and Cucumber Slaw
2/4
Asian Salmon with Carrot and Cucumber Slaw
3/4
Asian Salmon with Carrot and Cucumber Slaw
4/4
100%
2
Diana Gulbe
By Diana Gulbe

Asian Salmon with Carrot and Cucumber Slaw

7 steps
Prep:20minCook:10min
Updated at: Thu, 17 Aug 2023 12:08:59 GMT

Nutrition balance score

Unbalanced
Glycemic Index
43
Low
Glycemic Load
23
High

Nutrition per serving

Calories533.8 kcal (27%)
Total Fat22.8 g (33%)
Carbs51.6 g (20%)
Sugars35.1 g (39%)
Protein36 g (72%)
Sodium4520.8 mg (226%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon.
Step 2
Let it marinade for at least for 30 minutes.
Step 3
Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.
Step 4
Prepare the dressing by combining peanuts, garlic, minced chilli, salt and palm or brown sugar in a mortar, bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.
Step 5
Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice spring onions and chilli.
Step 6
Combine all vegetables in a medium sized bowl and gently toss with the dressing.
Step 7
For serving divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and more sliced spring onions. Serve immediately.
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