- 4 skin-on salmon fillets (approx. 150g)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tsp sriracha or chilli garlic sauce
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp oil
- For the dressing - 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar or lime juice, 1 tsp sesame oil, ½ tsp sriracha or chilli oil (optional) and 1 tsp finely grated ginger
- 1/4 red cabbage, finely sliced
- 1 cucumber, thinly sliced or ribboned
- 1 ripe mango, peeled and sliced into thin strips
- 2 carrots, chopped into batons or grated
- 2 spring onions, thinly sliced
- Small handful of fresh coriander or mint leaves (optional)
- 1 tbsp sesame seeds (optional, for garnish)
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger.
2. Place salmon fillets in a shallow dish or zip-lock bag. Pour half of the glaze over the salmon and let it marinate for 15–30 minutes. Reserve the remaining glaze for brushing and serving.
3. Heat a non-stick pan over medium heat with a little oil. Cook the salmon skin-side down for 4–5 minutes, until crisp. Flip and cook for another 2–3 minutes, brushing with the remaining glaze as it cooks until sticky and slightly caramelised. Remove from heat and let rest for a minute.
4. In a small bowl or jar, whisk all dressing ingredients until smooth.
5. In a large mixing bowl, toss the red cabbage, cucumber, mango, and carrots with the dressing.
6. Divide the salad between four bowls or plates. Top each with a glazed salmon fillet, sprinkle with spring onions, sesame seeds, and herbs if using.
