Salmon with a Zingy Ginger Sauce
A bold and vibrant dish that brings flavor and freshness to the table! Crispy-skin salmon meets a zingy, aromatic ginger sauce, paired with a crunchy kale slaw bursting with color, texture, and nutrients. It’s the perfect balance of clean eating and crave-worthy satisfaction.
Salmon with a Zingy Ginger Sauce
Servings: 1
A nutritious and delicious salmon dish with a vibrant ginger sauce, served alongside a fresh kale slaw.
Print Recipe
Ingredients
- 1 salmon fillet about 150–180g
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp cracked black pepper
- ½ cup cherry tomatoes halved
- 2 cups kale slaw
- ½ cucumber thinly sliced
- ½ cup chickpeas drained and rinsed
- 1 shallot finely sliced
- 1 tsp coconut sugar
- 1 tsp sesame oil
- 1 tbsp tamari soy sauce
- 1 lemon
- 1 tsp fresh ginger grated
- 1 tsp sesame seeds
Instructions
- Start by seasoning the salmon fillet with extra virgin olive oil, a generous pinch of salt, and cracked black pepper. Heat a pan over medium-high heat and place the salmon in to brown the skin. Once the skin is crispy, transfer it to the oven to cook through evenly.
- While the salmon is cooking, prepare the kale slaw. Toss the kale, shredded red cabbage, carrots, cherry tomatoes, and cucumber together in a large bowl. Add chickpeas for extra texture and nutrition. Drizzle with extra virgin olive oil and a squeeze of lemon juice to enhance the flavours.
- To make the zingy ginger sauce, combine finely sliced shallots, coconut sugar, sesame oil, tamari soy sauce, lemon juice, grated ginger, and sesame seeds in a small bowl. Stir well to blend the flavours together.
- Once the salmon is ready, remove it from the oven and plate it alongside the fresh slaw. Drizzle the ginger sauce generously over the salmon.
