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Pan Roasted Salmon with Crispy Nappa Sla

Pan Roasted Salmon with Crispy Nappa Slaw

Servings: 1



  • 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

  • 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.

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