Ingredients
- 1 filet Coho salmon
- Canola oil
- ¼ of a red cabbage
- ¼ of a green cabbage
- 1 carrot
- ¼ cup cashews
- ½ bunch cilantro
- 3 cloves garlic
- 2 Tbsp sambal oelek chili paste
- 1/2 lime
- 1 small knob ginger
- ½ cup canola oil
- 1 Tbsp fish sauce
Instructions
- Thinly slice red and green cabbage. Use vegetable peeler to cut long strips of carrot.
- To make dressing, place the following ingredients in a blending container: cashews, cilantro, garlic cloves, sambal, juice of the half lime, ginger, canola oil, and fish sauce. Use a handheld immersion blender to blend until smooth. Mix all dressing with the cabbage and carrots.
- To cook salmon, get a non-stick frying pan on medium-high heat. Season both sides with salt. Add a dollop of canola oil into the hot pan, followed by the salmon. Cook 3-4 minutes, until nicely browned, then flip and cook another 2 minutes, or until desired done-ness.
