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  • 20220407 Lee Kum Kee Recipe Teriyaki Salmon Slaw-8

Salmon Teriyaki with Crunchy Asian Slaw

  • Difficulty
  • Serves
  • Preparation

    20mins

  • Cooking

    15mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Combine all ingredients for Teriyaki Sauce Mix in a small bowl and mix until well combined. Set aside.

Heat oil in a large fry pan over medium-high heat. Pat salmon fillets dry with a paper towel and season lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

Discard the fat in the frypan and add the Teriyaki Sauce Mix. Bring the sauce to a boil in frypan over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning over sauce, until sauce is syrupy, and salmon is just cooked through, about 2 minutes.

To make the slaw, combine vinegar, sugar and Lee Kum Kee Pure Sesame Oil in a bowl. Season with salt and white pepper. Combine the coleslaw with the green onion, chilli, and coriander in a large bowl. Drizzle with dressing and gently toss to coat.

To serve, divide the slaw between four plates and top each plate with a piece of salmon. Sprinkle salmon with sesame seeds if desired. Serve immediately.