Asian Salmon with Carrot and Cucumber Slaw
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Vikalinka · by Julia Frey of Vikalinka★ 4.9 (8)

Asian Salmon with Carrot and Cucumber Slaw

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 67%
CARBS 49G40% OF CAL
6G FIBER28G SUGAR15G OTHER
FAT 17G31% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Salmon marinated in aromatic lemongrass, ginger, garlic, and chili, then oven-baked and served with a crunchy carrot and cucumber slaw. This Asian-inspired main is bright, fresh, and balanced.

mainvietnamesefishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 60ml/¼ cup soy sauce (or Tamari for gluten-free version)
  • 1 tbsp lemongrass paste
  • 2 cloves garlic
  • 1 tbsp grated ginger
  • 1 tbsp chilli paste or 1 red chilli (minced)
  • 4-5 sprigs cilantro (chopped)
  • 1 lime, juiced
  • 2 tbsp honey
  • 250g/8oz salmon (divided)
  • 1 tsp sesame seeds
  • 1 cucumber (cut in matchsticks)
  • 1 carrot (cut in matchsticks)
  • 3 radishes (cut in matchsticks)
  • 2-3 spring onions (sliced)
  • 1/2 red chilli (sliced thinly)
  • 2-3 cilantro sprigs (leaves only)
  • 2 tbsp peanuts (crushed)
  • 1 tbsp dry roasted peanuts
  • 2 cloves of garlic
  • 1 chilli (minced)
  • 1 tsp salt
  • 2 tbsp Palm sugar or brown sugar
  • 2 tbsp fish sauce
  • 65ml/1/4cup fresh lime juice
  • 2 tsp Tamarind sauce (optional)
PREP
20M
SODIUM
5009MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.