Salmon fillet with Asian slaw
Serves: 2
Total time: 
Recipe by Lily Simpson / Recipe photograph by Toby Scott
Salmon fillet with Asian slaw
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
537Kcal
Fat
33gr
Saturates
6gr
Carbs
21gr
Sugars
18gr
Fibre
8gr
Protein
35gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 salmon fillets, skinned
- 1 tsp toasted sesame oil
- 1 carrot, peeled
- 1 red pepper, deseeded
- ¼ small red cabbage, cored
- 1 chicory head, trimmed
- a handful of coriander, roughly chopped, plus a few leaves reserved to garnish
- 30g cashew kernels
For the dressing
- 1 tbsp tahini
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- juice of 2 limes
Step by step
Get ahead
Prepare all the ingredients the day before (cook and cool the salmon), but don't dress the slaw. Cover and chill; serve at room temperature.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking tray with baking paper. Put the salmon fillets on the tray, season and drizzle with the sesame oil. Bake in the oven for 10-12 minutes until just cooked.
- Thinly slice all of the vegetables and put in a large mixing bowl with the coriander. Make the dressing by combining the ingredients in a small bowl. Pour over the vegetables, tossing to coat them in the dressing.
- Toast the cashew nuts in a small frying pan on a medium heat until golden – stir them so they don't burn. Add the nuts to the slaw. Once the salmon is cooked, serve warm or at room temperature, with the slaw and garnished with coriander.
