Servings: 1

Ingredients

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Directions

• 1 medium salmon fillets

• ½ tbsp olive oil

• ½ cups Napa cabbage, shredded

• ½ sticks carrots, thinly sliced

• ¼ cup broccoli

• ¼ medium red bell pepper, thinly sliced

• ¾ medium scallion, sliced

• ¾ tbsp sesame oil, toasted

• ⅛ cup apple cider vinegar

• ¼ tbsp maple syrup

• ½ tbsp soy sauce

• ¼ tsp chilli flakes

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• Start by making the slaw by tossing the slaw ingredients (minus the cashews) together in a large bowl.

• Season with salt and pepper.

• Whisk Asian Slaw Dressing ingredients together in a small bowl. Reserve 1/4 cup of the dressing for later use.

• Pour dressing into slaw and toss well.

• Garnish with cashews

• Next, prep the salmon by preheating the oven to 400°.

• Heat olive oil in a large ovenproof skillet over medium-high heat.

• Season salmon pieces with salt and pepper.

• Place salmon in skillet skin side down.

• Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with the pan until the skin is golden and crisp.

• Coat each filet with reserved slaw dressing, transfer the skillet to the oven and roast until the salmon is opaque in the centre, for 3-4 minutes.

• Place slaw in the centre of the plate and place roasted salmon on top.

• Drizzle with remaining dressing.