Glazed salmon with Asian cabbage salad

Name: Glazed salmon with Asian cabbage salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TEASPOON Miso paste; 5 TABLESPOONS Soy sauce; 2 TABLESPOONS Maple syrup; 4 Salmon fillets (approx. 180 g each); 200 g Carrots; 350 g Pointed cabbage; 300 g Red cabbage; 2 Spring onions; 1 Organic Lime; 3 TABLESPOONS Honey; 1 TEASPOON Sesame Oil; 2 TABLESPOONS Oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TEASPOON Miso paste
5 TABLESPOONS Soy sauce
2 TABLESPOONS Maple syrup
4 Salmon fillets (approx. 180 g each)
200 g Carrots
350 g Pointed cabbage
300 g Red cabbage
2 Spring onions
1 Organic Lime
3 TABLESPOONS Honey
1 TEASPOON Sesame Oil
2 TABLESPOONS Oil

Directions

1
Mix miso paste, 2 tablespoons soy sauce and syrup. Wash the salmon, dab dry and mix with the marinade. Cover and chill for approx. 1 hour. In the meantime peel the carrots. Clean, wash and quarter the cabbage and remove the stalk.
2
Clean, wash and quarter the red cabbage and remove the stalk. Leek onions clean, wash and cut into fine rings. Finely slice cabbage and carrots and mix with spring onions.
3
Wash the lime hot, grate dry and cut in half. Cut one half into slices and set aside for garnishing. Squeeze the juice of the second half, mix with honey and 3 tbsp. soy sauce. Fold in sesame oil.
4
Mix the vinaigrette with the coleslaw. Cover and chill.
5
Remove fish from the marinade and pat dry. Heat the oil in a large coated pan. Sauté the fish for approx. 4 minutes while turning. Place in an ovenproof dish. Pour the rest of the marinade over it.
6
Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Remove fish from the oven, arrange on plates with salad and garnish with lime wedges.