Tamarind Cabbage Slaw with Glazed Salmon

Tamarind Cabbage Slaw with Glazed Salmon

ATTRIBUTES:  lunch, dinner

PRODUCT USED: Saha Pad Thai Base™

PREP TIME: 15-20 minutes COOK TIME: 10-12 minutes

SERVES: 4 

Ingredients:

• 1/2 cup (125 ml) Saha Pad Thai Base™, divided
  
• 3 cups (750 ml) cabbage, thinly sliced
• 2 cups (500 ml) bean sprouts, washed and drained
• 1/2 cup (125 ml) fresh cilantro, coarsely chopped
• 1/4 cup (60 ml) green onions, thinly sliced
• 2 small cucumbers, julienned
• 1/2 cup (125 ml) yogurt
  
• 1 tbsp (15 ml) lime juice
• 1/3 cup (80 ml) honey, divided
• 1 tbsp (15 ml) sesame oil
• 2 tbsp (30 ml) fresh ginger, finely chopped - divided
• 2 tbsp (30 ml) cumin seeds, toasted 
• 4 5oz (150 g) salmon fillets
• salt and pepper to taste

Directions:

1. 1. Preheat oven to 425 °F. Line a large baking sheet with parchment paper and set a rack over it. 
   2. For the dressing, combine in a large bowl half of the Saha Pad Thai Base, yogurt, lime juice, half of the honey, sesame oil and one tbsp of the minced ginger. Whisk until well combined and set aside.
   3. Add the sliced cabbage to the dressing and let sit for 8-10 minutes, or until the cabbage is slightly softened.
   4. While the cabbage is softening, whisk together the remaining Saha Pad Thai Base, honey and ginger in a small bowl. Set aside.
   5. Dry the salmon fillets on paper towel and then season lightly with salt and pepper. In a large non-stick skillet or cast iron pan over medium high heat, add 1 tbsp of cooking oil and cook the fillets skin down for 2-3 minutes or until skin gets crispy. Flip and cook for a further 2-3 minutes. remove from the heat and set on a rack over the lined baking tray.
   6. Using a silicone brush, apply the Pad Thai/honey mixture evenly over the salmon fillets. 
   7. Move the tray to the preheated oven and roast for 3-4 minutes, or untul the glaze begins to caramelize.
   8. Add the green onions, cilantro, cucumber and cumin seeds to the cabbage and toss until well combined.
   9. Dived the slaw evenly between four plates and top with the salmon filet. Garnish with additional cilantro and serve.