Citrus glazed Salmon with Crisp Asian Slaw
Sticky asian inspired glazed salmon served on a bed of crispy fresh raw asian slaw.
Paleo Princess: Paleo Princess
Cuisine: Asian inspired
- 1-4 Skinless salmon steaks
- Himalayan salt or Sea salt
- 1 tablespoon olive oil
- 2 cups of wombok cabbage finely shredded
- 2 large carrots cut into fine matchsticks
- 1 red capsicum cut into fine matchsticks
- ⅓ cup roughly chopped coriander leaves
- Slaw Dressing
- 2 Tablespoons olive oil
- 2 teaspoons sesame oil
- 4 teaspoons fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon coconut amino seasoning
- 1 teaspoon honey
- Asian inspired Citrus Glaze
- 4 tablespoons of freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon coconut amino seasoning
- 15g fresh ginger, roughly chopped or cut into matchsticks
- 1 clove of garlic, roughly chopped or cut into matchsticks
- ¼ teaspoon dried chilli seeds
- ¼ teaspoon chinese five spice
- 2 star anise
- 1 tablespoon olive oil
- Preheat oven at 175 degrees celsius.
- Place cabbage, coriander, carrot and capsicum in a bowl and set aside.
- Place the slaw dressing ingredients into a food processor (or use a stick mixer) and blend until smooth and creamy.
- Place orange juice, chinese five spice, lime juice and coconut amino seasoning in a small bowl or mug and mix well – set aside.
- Preparing the Salmon
- Rub salt onto the top and bottom sides of the salmon steaks (1/2 teaspoon of ground salt for each steak OR 1teaspoon of coarsely ground salt for each steak).
- Heat one tablespoon of olive oil in a large frypan.
- Add salmon steaks and pan fry on both sides, making sure that you do not overcook the salmon – you should remove it when it is slightly undercooked (ie. still a little raw in the middle if you look at the salmon side on).
- Place salmon steaks aside.
- Preparing the Glaze
- Place frypan on stove on medium heat and heat 1 tablespoon of olive oil.
- When oil is heated, add ginger, ginger and chilli seeds and stir continuously for one minute – making sure the garlic & ginger do not burn.
- Pour in orange juice mixture and add star anise and stir until starts to boil then reduce heat.
- Allow to simmer until the sauce reduces (by about a third) into a nice glaze consistency.
- Remove frypan from heat and add one salmon steak to the pan. Turn the salmon steak over in the sauce until coated on both sides.
- Place salmon steak onto a baking tray covered in aluminium foil.
- Repeat for each salmon steak.
- Using a pastry brush (or a spoon), brush the remaining sauce over each of the salmon steaks.
- Add the star anise to the baking tray and place in oven for 10 minutes.
- Whilst salmon is in oven, toss the slaw dressing through the salad.
- Remove salmon steaks from oven and serve on beds of asian slaw dressing.
- Garnish with coriander leaves.