Asian Coleslaw with Baked Salmon

Name: Asian Coleslaw with Baked Salmon
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Asian
Ingredients: 0 pieces Avocado (An avocado, sliced and served on the side.); 200 pieces Sprouts (200gr / 7 oz. beansprouts); 200 pieces Carrot (200gr / 7 oz. grated carrot); 4 tbsp Chives (4 x tbsp finely chopped chives); 200 pieces Corn (200gr / 7 oz. sweet corn); 1 piece Lemon (Juice of 1 lemon); 3 pieces Lime (Juice of 1 lime (About 2 x tbsps.) + 2 x limes quartered.); 6 leaf Lettuce (6 to 8 leaves of Chinese lettuce leaf, shredded); 2 tbsp Heavy Cream (2 x tbsp good quality mayonnaise (or 2 x tbsp mayonnaise and 2 x tbsp natural yogurt – this will give a sharper result)); 4 tbsp Mirin (4 x tbsp Japanese Mirin); 1 tbsp Olive Oil (1 x tbsp of olive oil); 4 pieces Salmon (4 x salmon filets of about 150gr / 5 oz. each); 0 pieces Black Peppercorns (Salt and freshly ground black pepper); 3 tsp Wasabi (3 x tsp wasabi paste (more if you want more of a kick)); 1 tbsp Fish Sauce (tbsp per person of wakame (Japanese Seaweed Salad) + To Finish + To Finish)

32 minAsian

Servings4

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Gluten Free
Pescatarian

Ingredients

For 4 servings

Avocado0 pieces · An avocado, sliced and served on the side.
Sprouts200 pieces · 200gr / 7 oz. beansprouts
Carrot200 pieces · 200gr / 7 oz. grated carrot
Chives4 tbsp · 4 x tbsp finely chopped chives
Corn200 pieces · 200gr / 7 oz. sweet corn
Lemon1 piece · Juice of 1 lemon
Lime3 pieces · Juice of 1 lime (About 2 x tbsps.) + 2 x limes quartered.
Lettuce6 leaf · 6 to 8 leaves of Chinese lettuce leaf, shredded
Heavy Cream2 tbsp · 2 x tbsp good quality mayonnaise (or 2 x tbsp mayonnaise and 2 x tbsp natural yogurt – this will give a sharper result)
Mirin4 tbsp · 4 x tbsp Japanese Mirin
Olive Oil1 tbsp · 1 x tbsp of olive oil
Salmon4 pieces · 4 x salmon filets of about 150gr / 5 oz. each
Black Peppercorns0 pieces · Salt and freshly ground black pepper
Wasabi3 tsp · 3 x tsp wasabi paste (more if you want more of a kick)
Fish Sauce1 tbsp · tbsp per person of wakame (Japanese Seaweed Salad) + To Finish + To Finish

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Steps

1Bake the Salmon1.Pre-heat your oven to 200C / 400F.
2Place aluminium foil in a roasting tray. Use enough foil so that you can wrap the fish in it loosely.
3Place the fish on the foil.
4Drizzle over the oil and the lemon juice.
5Sprinkle over the salt and the pepper.3.Cover your fish with the foil, making a loose parcel.
6Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon filets are. You can bake the salmon in advance as it should be served at room temperature.To Make the Coleslaw and Dressing
7Mix the dressing ingredients, except for the chives, together in a bowl. I find the best way to do this is with a metal whisk. Then stir in the chives. Check for flavouring and adjust if you wish. Set aside.
8Place the salad ingredients in a large salad bowl.3.When you are ready to serve pour over the dressing and toss through until evenly mixed.
9Serve with the salmon on the top of your salad and the spoonful of wakame on top of the salmon and a few slices of avocado and a wedge of lime on the side.