An oriental twist with a slaw side dish is a hit for this year’s BBQ season. A crunchy, healthy and flavoursome portion of veg takes 30 min to make and 30 seconds to eat!

Ready in: 30 mins
Serves: 4

Ingredients

• 4 tbsp sweet chilli sauce
• 1 ½ tbsp soy sauce
• Thumb-sized piece ginger, finely grated
• 2 garlic cloves, finely grated
• 4 Co-op Salmon Fillets
• ½ cabbage (sweetheart, spring greens or white), finely sliced
• 2 carrots, finely sliced into ribbons
• ½ pack spring onions, finely sliced
• ½ cucumber, halved, deseeded and sliced into half moons
• Sesame seeds or other seeds or chopped nuts, to serve (optional)

For the dressing

• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• ½ lime, juiced
• 1 tsp salt

Method

1. 1. Mix the sweet chilli sauce, soy, ginger and garlic then pour over the salmon fillets and set aside to marinate while you prepare the slaw.
   2. Put the sliced cabbage, carrot, spring onions and cucumber in a serving bowl. Mix the sesame oil, soy sauce, honey and lime to make the dressing and toss with the slaw until well combined.
   3. Cook the salmon fillets on the BBQ for about 4-5 mins on each side. Alternatively put the salmon fillets on a baking tray lined with foil and cook under a hot grill for 7-9 mins until they are starting to char on the top and are cooked through in the middle. Serve the salmon fillets with the slaw on the side, scattered with the seeds or nuts (if using).