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Mother's Day Recipe Special - Teriyaki Salmon With Asian Coleslaw



This recipe is a great change of pace for a different and exciting main meal. The salmon is quick, simple and easy to prepare, not to mention it's delicious!

Serves 4


For the coleslaw:

  • 200ml soy sauce
  • 3 tbsp rice wine
  • 3 garlic clove, crushed
  • 5cm piece fresh ginger, peeled and grated
  • Pinch sesame seeds
  • 1/2 red cabbage, shredded
  • 1/2 green cabbage, shredded
  • 2 carrots, grated

For the remainder of the dish:

  • 4 wild salmon fillets
  • 2 tbsp soy sauce
  • 2 tsp rice wine
  • 4 tsp tahini
  • 2 red chillis, deseeded and chopped


  1. Mix together all of the coleslaw ingredients
  2. Place the salmon fillet in a bowl and pour over half the coleslaw mix. Chill for at least 2 hours
  3. Drain the salmon and griddle in a hot pan for 3 minutes on each side
  4. Mix the soy sauce, rice wine, tahini and chilli together and add to the coleslaw
  5. Serve the teriyaki salmon on top

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