# What You'll Need:
→ 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 ginger, grated
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 fresh ginger, grated
25 - 1/2 teaspoon chili flakes (optional)
# Step-by-Step:
01 - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat. If a thicker glaze is desired, mix cornstarch with water, add to the pan, and stir until slightly thickened. Remove from heat and allow to cool.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki glaze over them. Reserve the remaining glaze for serving. Marinate the salmon for 10 to 15 minutes.
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 - Place the salmon fillets on the prepared baking tray or grill. Bake or grill for 10 to 12 minutes, basting with reserved marinade halfway through, until the salmon is just cooked 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, sesame oil, lime juice, ginger, and chili flakes in a small bowl or jar.
07 - Pour the prepared dressing over the slaw and toss to evenly coat all ingredients.
08 - Divide the dressed 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.
