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Salmon fillet with Asian slaw

  • Serves 2
  • Total time 30 mins
0.0/5 rating (0 votes)
Salmon fillet with Asian slaw
Salmon fillet with Asian slaw

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking tray with baking paper. Put the salmon fillets on the tray, season and drizzle with the sesame oil. Bake in the oven for 10-12 minutes until just cooked.
  • 2Thinly slice all of the vegetables and put in a large mixing bowl with the coriander. Make the dressing by combining the ingredients in a small bowl. Pour over the vegetables, tossing to coat them in the dressing.
  • 3Toast the cashew nuts in a small frying pan on a medium heat until golden – stir them so they don't burn. Add the nuts to the slaw. Once the salmon is cooked, serve warm or at room temperature, with the slaw and garnished with coriander.
  • Recipe by Lily Simpson

    Recipe photograph by Toby Scott

Get ahead

Prepare all the ingredients the day before (cook and cool the salmon), but don't dress the slaw. Cover and chill; serve at room temperature.

You will need

  • 2 salmon fillets, skinned
  • 1 tsp toasted sesame oil
  • 1 carrot, peeled
  • 1 red pepper, deseeded
  • ¼ small red cabbage, cored
  • 1 chicory head, trimmed
  • a handful of coriander, roughly chopped, plus a few leaves reserved to garnish
  • 30g cashew kernels

For the dressing

  • 1 tbsp tahini
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • juice of 2 limes

+ Nutritional Information