Honey-Soy, Chili and Ginger Salmon Salad

Time: 20 minutes (+2 hours marinating)
Serves: 2



2 salmon filets
3 tbs low sodium soy sauce
3 tbs sweet chili sauce
1 tbs honey, melted
1.5cm ginger, finely grated
2 large handfuls spinach
1 handful fresh coriander, roughly chopped
1 handful fresh mint, roughly chopped
2 small handfuls mixed cherry tomatoes, halved
2 red cabbage leaves, sliced
2 radishes, finely sliced
1 carrot, grated
Sesame seeds, to serve



1. Mix together soy sauce, sweet chilli sauce, honey and ginger. Pour over 2 fillets of salmon and marinate for at least 2 hours.

2. Pre-heat oven to 180 degrees Celsius. Bake salmon for 12 minutes, or until cooked to your liking.

3. Mix together spinach, herbs, cherry tomatoes, cabbage and radish and lay on a plate. Flake apart the cooked salmon and lay it on the salad. Garnish with sesame seeds and use the leftover marinade to dress the salad.