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Pan-fried salmon with Asian coleslaw and crispy wontons

Joe Wadsack from Good Food Live
Serve up a stylish dish with Joe Wadsack's creative fusion salmon recipe, an exciting combination of flavours and textures

Pan-fried salmon with Asian coleslaw and crispy wontons

Method

1. First make the Asian coleslaw. In a ceramic bowl, combine the red cabbage, carrot and ginger.

2. In a separate bowl, mix together the soy sauce, peanut butter, sugar, lime juice and, if you like a hottish flavour, the chilli powder. Add to the cabbage mixture and leave to marinate for at least 1 hour or up to 3 hours. When you are ready to serve, toss in the coriander and spring onions.

3. For the dressing, whisk together all the dressing ingredients.

4. Slice the salmon obliquely so that the slices have a natural marbled look from the grain of the fish. Pan- fry in sunflower oil for around 1 minute on each side.

5. To cook the crispy won ton, heat the oil in a wok or wide pan to 180ºC. Separate the won ton wrappers, cut into fine strips and deep-fry in batches until crisp and golden brown. Drain on kitchen paper and sprinkle on plenty of salt.

6. Serve sliced salmon around a stack of coleslaw, top with the freshly fried crispy won- tons, drizzle dressing over the salmon and around the plate and garnish on top with chives.

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Serves: 4

Prep: 30 min, plus 1-3 hrs marinating
Cook: 10 min

Ingredients

For the Asian coleslaw

250g red cabbage, finely shredded
1 small carrot, finely grated
2 tbsp pickled ginger
4 tbsp Soy sauce, preferably Japanese
1 tbsp peanut butter
1 tbsp Sugar
2 tbsp fresh lime juice
0.5 tsp Chilli powder, optional
4 tbsp fresh coriander, chopped
2 tbsp Spring onions, finely sliced

For the crispy won ton

1 packet spring roll wrappers
500ml vegetable oil, for deep frying
1 pinch Salt

For the dressing

1 tbsp Pommery mustard
1 tbsp clear honey
1 tbsp Sesame oil
2 tbsp sunflower oil
1 tbsp Balsamic vinegar, thick and good quality
2 tbsp rice wine vinegar
8 stalks long chives, to garnish