Teriyaki Salmon and Brussels Slaw

(Serves 2)

For the Salmon:

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  • 2 salmon fillets
  • 2 garlic cloves minced (about 1 tbsp)
  • 1 teaspoon of fresh grated ginger
  • 1 tbsp of rice wine vinegar
  • 2 tbsp of maple syrup
  • 2 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • salt & pepper to taste

Method:

  1. Mix all the marinade ingredients together (except the salmon & sesame oil) and brush over the salmon fillets (you should have some marinade left over).
  2. In skillet over medium heat, add the sesame oil and fry the salmon skin-side down for about two minutes then switch sides and add the rest of the marinade.
  3. Cover the skillet and lower the heat -  let the sauce simmer for an additional 3-4 minutes.

** Sprinkle sesame seeds to make it pretty :)

For the Slaw:

  • 12-15 Brussels sprouts chopped (to make a slaw)
  • 1 large carrot grated
  • 8-10 sugar snap peas roughly chopped
  • 2 green onion stem roughly chopped

Slaw dressing:

  • 3 tbsp peanut butter
  • 1 tsp of soy sauce
  • 1/2 tbsp of rice wine vinegar
  • 2 tbsp of warm water
  • Optional: half a lime squeezed

* sprinkle chopped peanuts on top for an extra crunch!

Method:

  1. Mix all chopped veggies in a bowl
  2. Whisk all dressing ingredients in a separate bowl and pour on top of the slaw

You can serve the salmon with the slaw only or add rice like in the picture (I used white basmati).

Hope you enjoy!

XO
Marie Cristina

Marie Cristina