# Ingredient List:
→ 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 grated fresh ginger
08 - 1 teaspoon cornstarch (optional)
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 cilantro leaves, chopped
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 grated fresh ginger
25 - 1/2 teaspoon chili flakes (optional)
# Steps:
01 - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and bring to a simmer over medium heat. If thicker glaze is desired, stir in cornstarch mixed with water until slightly thickened. Remove from heat and let cool briefly.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki glaze over them. Marinate for 10 to 15 minutes, reserving the remaining glaze for serving.
03 - Preheat the oven to 400°F or prepare a grill. Line a baking tray with parchment paper or lightly oil the grill surface.
04 - Arrange the salmon fillets on the prepared tray or grill. Bake or grill for 10 to 12 minutes, basting halfway through with reserved marinade. Cook until salmon is just cooked through and glazed. Discard any leftover marinade used for marinating.
05 - In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
06 - Whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, lime juice, grated ginger, and chili flakes if using. Pour over the slaw and toss to coat evenly.
07 - Divide the Asian slaw among serving bowls. Top each with a teriyaki salmon fillet, drizzle with reserved teriyaki glaze, and garnish with toasted sesame seeds and sliced spring onions.
