680 g salmon fillet
1/4 tsp salt
1/4 tsp pepper
200 g (about 1 1/2 cups) snap peas
3 cups shredded red cabbage
2 carrots, peeled and grated
1/2 red pepper, sliced thinly
1 1/2 – 2 cups mixed herbs (mint, basil, cilantro)
1 small jalapeno, thinly sliced (optional)
1/4 cup canola oil
2 tbsp fish sauce
1 tbsp sriracha
1 tbsp seasoned rice vinegar
1 tbsp brown sugar
1 tbsp grated ginger
Preheat oven to 425F. Fill a medium pot with water and bring to a boil. Drop in snow peas and cook for 2 min, drain and rinse with cold water and set aside.
Season salmon with salt and pepper and place on a parchment lined baking dish. Cook for 12-14 min.
Toss all ingredients for herb salad together in a bowl.
Whisk all ingredients for dressing together.
Add 1/2 the dressing to the herb salad and toss well so all vegetables are well coated.
Place salad on a platter and top with pieces of the cooked salmon. Drizzle the remaining dressing over the salmon and serve immediatley.
Tip: Substitute pre-shredded coleslaw mix for the red cabbage.