Delivering a deliciously satisfying Japanese-inspired meal in 20 minutes makes this Sticky salmon skewers with kale slaw recipe a winner.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
500g Coles Deli Salmon Fillets, cut into 3cm pieces
175g pkt KanTong Sticky Chicken Teriyaki Sauce
2 tsp finely grated ginger
3 spring onions, cut into 3cm lengths
350g pkt Coles Kitchen Kaleslaw Salad Kit
Cooked rice vermicelli noodles, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a grill on medium-high. Line a baking tray with foil.
Step 2
Combine the salmon, teriyaki sauce and ginger in a large bowl. Toss to combine. Thread the salmon and spring onion evenly onto 12 soaked bamboo skewers. Place the skewers on the lined tray.
Step 3
Cook the skewers under grill for 2 mins each side or until lightly charred and just cooked through. Remove from heat and transfer to a clean plate.
Step 4
Toss the coleslaw mix with the dressing from the packet. Divide the coleslaw and vermicelli noodles evenly among serving plates. Sprinkle with half the seed mix from the coleslaw packet. Top the coleslaw with the salmon skewers. Sprinkle with the remaining seed mix to serve.
