Pan Fried Salmon with Asian Coleslaw

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Planning weeknight dinners can be tough- especially when you are low on energy and short on time. If you’ve got more important things to think about than what’s for your evening meal, let me help take some of those decisions off your plate.

Pan Fried Salmon with Asian Coleslaw is one of the easiest and quickest recipes you’ll ever try!
Salmon pan-fried till perfection, served alongside a delicious, crunchy Asian coleslaw, making a healthy, scrumptious and easy dinner any day of the week.

If you are looking for other Asian recipes, you can check the following:
Reasons to Love this Recipe
  • WHOLESOME: Salmon is a good source of healthy omega 3 fatty acids, while the fresh vegetables are an excellent source of vitamins. In short, it is a meal that will leave your body nourished and your mind satisfied.
  • QUICK AND EASY: This recipe might look like a lot of ingredients and steps, but it comes together very quickly and is one of those easy weeknight meals that you don’t have to think too hard about.
  • TASTE DELICIOUS: The combination of flavors not also makes the meal one of the healthiest but also extremely delicious!

HOW TO STORE THE LEFTOVERS

If you are lucky enough to have leftovers it would make the most delicious next day lunch! This coleslaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

If you made this Pan Fried Salmon with Asian Coleslaw, I would love to know how it turned out! Please let me know by leaving a comment below.



Pan Fried Salmon with Asian Coleslaw Pan Fried Salmon with Asian Coleslaw
Author: Happily Cooking
Preparation Time:
Chilling Time:
Servings: 4
Calories per serving: 453kcal




Ingredients:
    For the Pan Fried Salmon
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh ginger, grated
  • 1 teaspoon sriracha
  • 4 Tbsp honey
  • 4 salmon fillets
  • Extra virgin oil, for frying
  • Sesame seeds, for serving
  • 2 eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for frying

    • For the Coleslaw
  • 2 cucumbers, cut in matchsticks
  • 2 carrots, cut in matchsticks
  • 6 radishes, cut in matchsticks
  • 4-6 spring onions, sliced
  • 1 red chilli, thinly sliced
  • Dry roasted peanuts, crushed
  • Fresh lime juice
  • Salt, to taste

Instructions:
  1. In a small saucepan, stir together the soy sauce, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and the sriracha. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
  2. Place a large cast-iron skillet or non-stick skillet and heat the olive oil on medium high heat. Sear until salmon skins are crispy, about 4 to 5 minutes. Flip them over, cook 3 to 4 minutes or until they become crispy.
  3. Then, pour in the prepared sauce and continue to cook on high heat for a couple of minutes until the salmon is glazed in the sauce.
  4. Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice the chilli. Combine all vegetables in a medium sized bowl and gently toss with the lime juice and salt, and top with crushed peanuts.
  5. For serving, divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and sesame seeds. Serve immediately.

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