Salmon and fresh rainbow slaw

This dish is the perfect light summer lunch, with refreshing flavours and a huge amount of nutrients to fuel you for the afternoon.

Nutritional highlights

Salmon is a rich source of omega-3 fatty acids which play an important role in heart and brain health. The slaw also has a range of different vegetables in, helping you up the diversity of your diet which is a key aspect of maintaining a healthy gut.

Having a healthy gut has been linked to a huge range of health outcomes from our mental health to our immune function.

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Ingredients

(Makes 4 servings)
Preparation time: 25 minutes (+1 hour minimum for marinating)
Cooking time: 10 minutes

For the salmon

• 2 tbsp low salt soy sauce
• 1 tbsp honey
• Thumb sized piece of ginger
• 2 cloves of garlic
• 4 salmon fillets

For the slaw

• 2 large carrots
• 80g radishes
• 150g red cabbage
• 150g white cabbage
• 1 red pepper
• Juice and zest of one lime
• 50g natural yoghurt
• 30g sesame seeds
• Handful of coriander

Method

Grate the ginger and garlic and mix in a bowl with the soy sauce and honey.

Place the salmon in a bowl and coat in the marinade for 1 hour or, for maximum flavour, place in the fridge overnight.

Grate the carrot, red and white cabbages, and thinly slice the radishes and red pepper. Add to a bowl with the juice and zest of one lime and natural yoghurt. 

Pre-heat your grill and place your salmon fillers skin side down on a baking tray for 8-10 minutes, until just cooked through.

Portion up your slaw and lay the salmon on top of the slaw. To finish sprinkle the sesame seeds and fresh coriander over the top of the slaw.