Sesame Salmon with Crisp Coleslaw

Marinate salmon in oriental flavours and serve with zingy tangerine dressed coleslaw
By Eadie Manson
Sesame Salmon with Crisp Coleslaw
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes plus 20 mins marinating
  • Effort: easy


For the coleslaw

  • 1/2 carrot, peeled and shredded
  • 25 g mangetout, shredded
  • 1/2 yellow pepper, cut into fine strips
  • 1/2 red peppers, cut into fine strips
  • 3 cm mooli (white radish), peeled and shredded
  • 2 tsp mirin, (Japanese rice vinegar)
  • handfuls coriander, chopped

For the marinated salmon

  • 1 x 200 g salmon, skin on
  • 25 ml sesame oil
  • 2 tbsp soy sauce
  • 1 cm ginger, grated
  • 1 lime, zest and juice
  • 1/2 red chillies, seeds removed, finely diced
  • 3 tbsp olive oil

For the tangerine vinaigrette

  • 1 tangerine, peeled
  • 50 ml olive oil
  • 1 tsp hijiki seaweed, soaked (alternatively nori seaweed can be used)
  • 1 tsp snipped chives


1. Place the salmon in a shallow dish.

2. Mix the sesame oil, soy sauce, ginger, lime zest and juice and chilli together in a bowl. Season with a little pepper, and pour over the salmon. Leave to marinate for 20 minutes or so.

3. Heat the olive oil in a saucepan, remove the fish from the marinade and fry for 2 minutes, skin side down. Turn the fish over and remove the pan from the heat, the fish will finish cooking in the residual heat.

4. For the vinaigrette dressing, slice 2 thin slices of tangerine, and squeeze the juice from the rest into a bowl. Gradually whisk in the olive oil and add the seaweed. Stir in the chopped chives.

5. Mix all the ingredients for the slaw together in a bowl and leave to stand for 10 minutes; stir in the chopped coriander.

6. To serve, place 2 slices of tangerine in centre of the plate, top with a heap of slaw and the cooked salmon. Drizzle any extra vinaigrette over the salmon and around the plate; serve.

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