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    Teriyaki salmon with rainbow slaw and BiGG Five Spice

    June 10, 2021 1 min read

    Teriyaki salmon with coleslaw and BiGG Five Spice

    Ingredients:

    BiGG Five Spice
    ¼ red cabbage
    ¼ bunch spring onion
    ¼ daikon radish
    2 carrots
    skinless salmon fillet
    Teriyaki Glaze:
    25ml low sodium soy sauce
    50ml kecap manis
    50ml dry sherry
    2 Clove garlic
    1 teaspoon fresh ginger
    Yuzu Dressing:
    30ml yuzu juice
    30ml olive oil

    Method:

    1. Preheat oven to 180 degrees celsius
    2. Thinly slice red cabbage, spring onion, radish, and carrots into a bowl and set aside.
    3. Combine Teriyaki glaze ingredients in a small saucepan and bring to a simmer until reduced by 50%, then set aside.
    4. Place seasoned salmon fillet in a hot pan with oil for 3 minutes, flip and place in oven for 4 minutes.
    5. Place cooked salmon fillet and yuzu dressed slaw on the plate and then coat salmon with teriyaki glaze.
    6. Finish your meal with BiGG Five Spice Seasoning over your salmon.