Jaimee Gooley
April 27, 2016
Crispy Grilled Salmon with Asian Slaw


[Serves 2]

1 large piece of fresh salmon (around 14oz should be enough for 2 – skin on is good for crispiness but skin off works too!)
Salt & Pepper
1 fresh lemon
1 small piece fresh ginger, shredded or ginger powder


1 red bell pepper, finely chopped
1 shredded carrot
1 shredded zucchini
1 bunch broccoli, finely chopped
Small handful cherry tomatoes, sliced
1 large bunch of fresh cilantro, finely chopped
Sprinkling of sesame seeds

[or you can do the cheats version as I did and buy a pre-prepared veggie slaw mix – I love the bag of broccoli slaw from Trader Joes! Don’t forget to add the fresh cilantro and tomatoes]


Juice of 1 lime
2 tsp rice vinegar
2 tsp soy sauce
2 tsp sesame oil
1 tsp honey
Sprinkle of red pepper flakes (optional)


1. Prep salmon by sprinkling salt, pepper, ginger and a little lemon juice on both sides if skinless or just top side if skin on. Spray grill or skillet lightly with cooking spray. Place skin side [flat side] down on pre-warmed grill or skillet. Cook salmon at low-medium heat for approx 6-8 minutes either side, or until fish flake easily with a fork or the middle is no longer dark pink/raw. Be careful not to have heat too high, as fish can burn and over cook easily.
2. Combine all dressing ingredients in a small bowl and whisk well. Add all chopped veggies or the slaw mix into a larger bowl and stir through dressing, coating well. Sprinkle with sesame seeds and serve!

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