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Salmon:

  • Salmon steak, cut into 3 cubes 480 g
  • Ginger, Gratedfresh peeld 19 g
  • Lime, zested 3 pc

Crunchy Slaw:

  • Carrots (diced)peeled, finely sliced and julienned 31 g
  • Cabbage, Redfinely sliced and julienned 88 g
  • Green peassugar snalps, julienned 90 g
  • Bean Sprouts15g
  • Nuts, Almonds whole, toasted and halved 20 g
  • Mint (finely chopped) 3 g
  • Ginger, peeled and thinly slicedand julienned 5 g

Peanut Chili Aioli:

  • Peanut butter 35 g
  • Oil, Sesame 5 ml
  • Garlic, cloves, roasted and crushed 2 pc
  • Green chillies (chopped)fresh , fienly chopped 5 g
  • Hellmann's Light Reduced Mayonnaise 110 g

Coriander and Cumin Chutney:

Honey and Soy Reduction:

  1. Salmon:

    • Place salmon cubes through skewer.
    • Make a marinade with the ginger and lime zest and juice. Rub over salmon and allow to marinate for 10 minutes
  2. Crunchy Slaw:

    • Mix all the slaw ingredients together.
  3. Peanut Chili Aioli:

    • Mix the aioli ingredients together.
  4. Coriander and Cumin Chutney:

    • Mix the coriander and cumin chutney ingredients together.
  5. Honey and Soy Reduction:

    • In a pot, place the Knorr Honey and Soy Sauce in a pot and allow it to reduce by half