Asian coleslaw with glazed salmon fillet

Ingredients for 4 servings:

• 800 g white cabbage
• 1 tbsp salt
• 2 tbsp sugar
• 1 lemon(s), the juice
• 200 g carrot(s)
• 6 sprigs of mint
• Sesame oil, roasted
• 25 g ginger, (sushi ginger) pickled
• 2 tsp soy sauce
• 3 tbsp honey
• 2 chili sauce (Thai sweet chili sauce)
• 4 salmon fillets
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coarsely grate the white cabbage. Mix with salt and sugar and knead vigorously with your hands. Squeeze the lemon juice and add it. Peel the carrots and coarsely grate them. Wash and dry the mint, pick off the leaves, and finely chop. Mix everything with the cabbage and season with the sesame oil. Finely chop the ginger and mix with the soy sauce, honey, and chili sauce. Heat the oil in a pan and fry the salmon until crispy on both sides. Turn off the heat and spread the sauce over the salmon. Turn it over several times, allowing it to glaze briefly. Serve the salmon with the coleslaw.