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Asian Salmon with Carrot and Cucumber Slaw

Julia Frey of Vikalinka
  • 30 minutes
  • Serves 2

INGREDIENTS

1/4 cup

soy sauce or Tamari for gluten-free version

1 tbsp

lemongrass paste

2 cloves

garlic

1 tbsp

grated ginger

1 tbsp

chilli paste or 1 red chilli (minced)

4

sprigs cilantro (chopped)

1

lime, juiced

2 tbsp

honey

250

g/8oz salmon (divided)

1 tsp

sesame seeds

1

cucumber (cut in matchsticks)

1

carrot (cut in matchsticks)

3

radishes (cut in matchsticks)

2

spring onions (sliced)

1/2

red chilli (sliced thinly)

2

cilantro sprigs (leaves only)

2 tbsp

peanuts (crushed)

1 tbsp

dry roasted peanuts

2 cloves

garlic

1

chilli (minced)

1 tsp

salt

2 tbsp

Palm sugar or brown sugar

2 tbsp

fish sauce

65

ml/1/4cup fresh lime juice

2 tsp

Tamarind sauce (optional)