Salmon with Sriracha glaze on Coleslaw and sweet potato cream

Name: Salmon with Sriracha glaze on Coleslaw and sweet potato cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 Lime; 2 TABLESPOONS liquid honey; 2 TABLESPOONS Soy sauce; 4 TABLESPOONS Sriraha sauce (hot chili sauce); 400 g Chinese cabbage; 1/2 bunch Spring onions; 2 small apples; 500 g Sweet potatoes; 7-10 Tbsp Salt; 800 g Salmon fillet (without skin); 2 TABLESPOONS Oil; 1 red chilli pepper; 165 ml unsweetened coconut milk; 1 box green shiso cress

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

The individual components of the glamorous main course get an original finish: the salmon with an ingenious chilli marinade, the sweet potato with coconut milk

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Garlic cloves
1 Lime
2 TABLESPOONS liquid honey
2 TABLESPOONS Soy sauce
4 TABLESPOONS Sriraha sauce (hot chili sauce)
400 g Chinese cabbage
1/2 bunch Spring onions
2 small apples
500 g Sweet potatoes
7-10 Tbsp Salt
800 g Salmon fillet (without skin)
2 TABLESPOONS Oil
1 red chilli pepper
165 ml unsweetened coconut milk
1 box green shiso cress

Directions

1
For the marinade, peel and finely chop the garlic. Mix with lime juice, honey, soy and Sriracha sauce.
2
For the Coleslaw Chinese cabbage clean, wash and cut into fine strips. Clean and wash spring onions and cut them into thin rings. Wash, quarter, core and thinly slice the apples. Mix the prepared salad ingredients with half of the marinade and cover and chill.
3
Peel, wash and cut the sweet potatoes into large pieces. Cook in boiling salted water for 10-15 minutes. In the meantime, rinse salmon fillet, dab dry and cut into 4 equal pieces. Heat the oil in a large pan. Sauté the fish fillets on each side for about 3 minutes, brushing them with the remaining marinade in between.
4
Clean the chilli, carve lengthwise, remove seeds, wash and finely chop. Drain sweet potatoes. Add coconut milk and chilli, bring to the boil again, then blend finely with a hand blender. Season sweet potato cream with salt. Place on plates with the Coleslaw. Arrange fish on top. Possibly sprinkle cress on top.