Sweet Chilli Glazed Salmon with Thai Cabbage Salad
4 salmon fillets, skin off Pinch of salt 1/2 cup + 2 tbsp Thai sweet chili sauce
2 spring onions, chopped
In a large baking dish, lay down salmon fillets in a row.
Season with a pinch of salt the glaze with the sweet chilli sauce, marinade for a few hours then heat the ovens grill to the highest setting.
Cook 10 inches away from the heat sauce for around 8 minutes, turn glaze with a little more chilli sauce then finish cooking salmon for another 3-4 minutes until glazed.
Sweet Chilli Sauce
1/2 cup maple syrup
1/4 cup water
2 Tsp white vinegar 1 tbsp corn-starch
1 small garlic clove, crushed 1 tsp salt 1 tsp red chili flakes
In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened.
1/2 red cabbage
1 carrot, shredded
1 small pack noodles, cooked
1/2 pack bean sprouts
1/4 cup Vegetable stock
3 Tsp Peanut Butter
1 Tsp golden Syrup
2 Tsp Soy Sauce
squeeze fresh Lime Juice
1/2 tsp Sesame Oil
1 clove Garlic minced
3 Tsp Peanuts chopped
Mix together the stock, peanut butter; syrup, soy, sesame oil and lime, then use that to dress the salad just before serving.