Food & Drink

How To Make BBQ Teriyaki Salmon And Asian Coleslaw

BBQ Teriyaki Salmon and Asian Coleslaw Recipe. A delightful oriental twist to the most versatile of fish - excellent for lunch as it is light, healthy and imaginative! Delight in our BBQ Teriyaki Salmon and Asian Coleslaw recipe. Enlarge

How To Make BBQ Teriyaki Salmon And Asian Coleslaw

BBQ Teriyaki Salmon and Asian Coleslaw Recipe. A delightful oriental twist to the most versatile of fish - excellent for lunch as it is light, healthy and imaginative! Delight in our BBQ Teriyaki Salmon and Asian Coleslaw recipe.

Prep:
30m
Cook:
5m
Total:
35m
Serves:
2

Step 1: You will need...

  • 2 salmon fillets, 200g each
  • for the marinade:
  • 120 ml soy sauce
  • juice and zest of 1 orange
  • 4 tbsp brown sugar
  • 1 garlic clove, sliced
  • 1/2 tbsp grated ginger
  • for the coleslaw:
  • 1 handful of white cabbage, finely shredded
  • 1 handful of carrot, finely shredded
  • 1 handful of bean sprouts
  • 3 tbsp thai fish sauce
  • 3 tbsp rice wine vinegar
  • 1/2 tsp chilli flakes
  • 1 tbsp mint, chopped
  • 1 tbsp basil, chopped
  • 1 1/2 tbsp sugar
  • salt and pepper
  • 1 saucepan
  • 2 bowls
  • 1 spoon
  • 1 brush
  • 1 tongs
  • 1 metal spatula
  • 1 tray
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames

Step 2: Prepare the barbecue

If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the marinade

Into the saucepan add the soy sauce, orange juice, orange zest, brown sugar, garlic and ginger. Bring the saucepan to the boil until the marinade turns into a syrupy consistency. Remove from the heat, pour into a bowl and allow to cool.

Step 4: Marinate the salmon

Place the salmon into the marinade and cover. Allow to marinate for at least 15 minutes - enough time for the flavours to absorb into the fish.

Step 5: Make the coleslaw

Into the bowl, add the fish sauce, rice wine vinegar, chilli flakes and sugar. Mix well until all of the sugar has dissolved. Now add the cabbage, bean sprouts, carrot, mint and basil. Season with salt and pepper and mix together well.

Step 6: Cook the salmon

Onto the barbecue, place the salmon and cook for 2½ minutes. Turn the fillets over, brush them with the marinade and cook for a further 1 minute. Remove from the barbecue.

Step 7: Serve

Dish the salmon into the centre of a serving plate and heap a generous amount of coleslaw onto the side. A delicious salmon meal with an oriental twist.