Ingredients
Salmon
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4 six-ounce Oshēn Salmon fillets
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2 Tbsp. Gochujang hot pepper paste
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½ cup honey
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½ cup black and white sesame seeds
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Fresh Thai basil leaves for garnish
Asian-Inspired Cole Slaw:
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3 cups shredded green cabbage
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2 cups shredded red cabbage
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1 deseeded red bell pepper, diced
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2 cups shredded carrots
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¼ cup Thai basil, chopped
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½ cup scallions, chopped
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2 Tbsp. sesame seeds
Dressing:
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½ cup rice wine vinegar
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1 Tbsp. soy sauce
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1 Tbsp. ginger paste
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1 tsp. grated lemongrass
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1 Tbsp. chili garlic sauce
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1 cup sesame seed oil
Preparation
Perfect for spring, South Florida chef Dana Manz’s Hot Pepper Honey Baked Salmon and Asian-Inspired Cole Slaw is light, tangy, and refreshing. Though this recipe requires a bit more preparation than others, trust us when we say it’ll be worth it once it ends up on your plate.
Hot Pepper Honey Baked Salmon and Asian-Inspired Cole Slaw
Step 1
Pre-heat oven to 350 degrees. Mix hot pepper paste with honey. Coat salmon fillets with mixture and top with sesame seeds. Bake on a parchment-lined tray for 12-15 minutes
Step 2
Combine all dressing ingredients except the sesame oil. Slowly whisk in sesame oil to dressing ingredients. Set aside. Combine all veggies into a bowl and add dressing. Chill.
Step 3
Plate baked salmon fillets under the broiler with coleslaw. Garnish with fresh Thai basil leaves. Enjoy!
