4 salmon fillets
½ cup Marion’s Kitchen Sticky Chilli Ginger Marinade or Marion’s Kitchen Asian Steakhouse Sticky Chilli Ginger Marinade (go to where to buy to find a store or you can try my homemade version here )
3 garlic cloves
4 birds’ eye chillies
1 tbsp finely shaved palm sugar
2 tbsp fish sauce
2 tbsp lime juice
2 cups finely sliced cabbage
1 cup finely sliced red cabbage
1 cup carrot strips
6 cherry tomatoes, halved
Preheat the oven to 180°C/356°F.
Line a baking tray with baking paper. Place the salmon fillets on top and spread the Sticky Chilli Ginger Marinade over the top of the fillets. Bake in the oven for 12 minutes or until cooked to your liking.
In the meantime, to make the Thai-style dressing, use a mortar and pestle to pound the garlic and chillies to a rough paste. Then add the palm sugar, fish sauce and lime juice. Stir until the sugar dissolves.
Place the cabbage, carrot and cherry tomatoes in a large bowl. Pour over the dressing the toss until well combined.
Serve the salmon with the salad.