Sesame Seared Salmon on Asian Coleslaw

I love this dish.   My good friend Mel saw this recipe on a cooking channel one day while feeding her, then newborn son, and lucky for me I was coming up to see her that evening for dinner!  What a winner. There is a little bit to it but the beauty of this one is that you can make the coleslaw in advance, and hold off adding the dressing, and then have it ready in about 5 mins when you need it.

It's a little bit flash so keep it up your sleeve for a special occasion or your next dinner party.  It is totally perfect for a spring lunch with friends, very light and healthy.


Sesame Seared Salmon on Asian Coleslaw with Wasabi Mayo

makes enough for 4-6 people

Ingredients:
Coleslaw
1/2 red cabbage, shredded
6 radishes, shredded
1 cup grated carrot
1 small apple, shredded
1/2 spanish onion, finely diced
3 tblspn sliced pickled ginger, (drained and diced)
good handful of each: fresh, mint, coriander and basil

Coleslaw dressing - (amounts can vary, so be your own judge and tweak if necessary)
2 tblspn ketjap manis*
2 tblspn lemon juice
2 tblspn lime juice
1 tblspn peanut oil
2 tblspn sesame oil
1 tblspn juice from pickled ginger
2 tblspn fish sauce

Wasabi Mayonnaise:
1 tspn wasabi paste
1/2 cup japanese mayonnaise
1-2 tspn pickled ginger juice
1-2 tspn lime juice

Use the freshest salmon fillets you can buy.  Cut approx 1 inch thick.
Use 1 per person if its for lunch and perhaps 2 per person if it is your main meal.

Method:

• Shred/slice all the coleslaw ingredients into an air tight container.  Set aside until needed.  Could be store in the refrigerator for up to 3 days.  
• Mix all the dressing ingredients into a container, taste and adjust as needed.
• Heat oil in pan.  Turn the oven on to 350'F or 180'C
• Season the salmon with salt and pepper, coat with sesame seeds (regular light brown) on both top and bottom sides. 
• Sear the salmon in the pan for 1-2 minutes on each side to brown the seeds.  You want the salmon a little rare inside with the edges slightly pink.
• Dress the coleslaw and mix through.

To serve:

Place the coleslaw on the plate, top with the salmon.  Drizzle the mayo across the salmon in an artistic way and then zig-zag  ketjap manis to garnish. 

* If you are one of my American friends, you may struggle to find ketjap manis in the usual places.  Woodmans have it or else you can make it easily enough using:
1/2 cup brown sugar
1/2 cup water
1/2 soy sauce
1/2 tspn freshly grated ginger
4 tblspn mollasses
1/4 tspn ground coriander
1/4 tspn ground pepper


dissolve sugar in water, and bring to boil (for approx 5 mins) then add all the other ingredients and turn down to simmer for 3-5mins.  This will keep in an air tight container in the fridge for 2-3months.