# Components:
→ Teriyaki Salmon
01 - 4 skinless salmon fillets, 5.3 oz each
02 - 1/3 cup low-sodium soy sauce
03 - 2 tablespoons honey or maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh grated ginger
08 - 1 teaspoon cornstarch (optional, for thickening)
09 - 1 tablespoon water (if using cornstarch)
10 - 1 teaspoon toasted sesame seeds (for garnish)
11 - 2 spring onions, sliced (for garnish)
→ Asian Slaw
12 - 2 cups shredded napa cabbage
13 - 1 cup shredded red cabbage
14 - 1 cup shredded carrots
15 - 1 red bell pepper, thinly sliced
16 - 2 spring onions, thinly sliced
17 - 1/4 cup fresh chopped cilantro leaves
18 - 1/4 cup roasted peanuts, roughly chopped
→ Slaw Dressing
19 - 2 tablespoons rice vinegar
20 - 1 tablespoon soy sauce
21 - 1 tablespoon honey or maple syrup
22 - 1 tablespoon sesame oil
23 - 1 tablespoon lime juice
24 - 1 teaspoon fresh grated ginger
25 - 1/2 teaspoon chili flakes (optional)
# Directions:
01 - In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer over medium heat. For a thicker glaze, stir cornstarch mixed with water into the pan until slightly thickened. Remove from heat and cool briefly.
02 - Place salmon fillets in a shallow dish. Pour half of the teriyaki glaze over them, reserving the rest for serving. Let marinate for 10 to 15 minutes.
03 - Preheat oven to 400°F or prepare a grill. Line a baking tray with parchment paper or lightly oil the grill grates.
04 - Arrange salmon fillets on the tray or grill. Bake or grill for 10 to 12 minutes until cooked through and glazed, basting with reserved marinade halfway through. Discard any leftover marinade from marinating.
05 - In a large bowl, combine shredded napa cabbage, red cabbage, carrots, sliced bell pepper, spring onions, cilantro, and chopped peanuts.
06 - Whisk rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and optional chili flakes in a small jar or bowl. Drizzle dressing over the slaw and toss to coat evenly.
07 - Distribute the Asian slaw among bowls, top each with a teriyaki salmon fillet, and drizzle with reserved teriyaki glaze. Garnish with toasted sesame seeds and sliced spring onions.
