Dr. Nandi’s Salmon and Slaw

Dr. Nandi's Salmon and Slaw



  • 2 tablespoons dark sesame oil divided
  • 3 garlic cloves crushed
  • 1 1/2-inch piece fresh ginger, peeled
  • 2 tablespoons fresh lime juice
  • 2 Tbsp lower-sodium soy sauce
  • 1 1/2 Tbsp low sodium ketchup
  • 2 tsp dark brown sugar
  • 1 tsp sambal oelek ground fresh chile paste
  • 4 (6-oz wild salmon
  • Avocado Oil
  • 2 cups sugar snap peas make sure you trim and thinly slice the peas crosswise
  • 1/2 cup grated radishes
  • 1/4 cup very thinly vertically sliced shallots
  • 2 tsp rice vinegar
  • 1/4 tsp kosher salt


  • Preheat the grill to high heat.
  • Add together 1 tablespoon oil, garlic, and ginger in a  food processor.
  • Pulse until finely chopped.
  • Add juice and next 4 ingredients (through chile paste) and again pulse to combine.
  • Place salmon on a grill rack coated with avocado oil.
  • Brush the  tops of the salmon with half of sauce.
  • Grill for roughly 10 minutes and then brush with remaining sauce.
  • Grill an additional 10 minutes or until your desired level of preparedness
  • Add the peas, radishes, and shallots together.
  • Combine vinegar and remaining 1 Tbsp oil, stirring well; drizzle over pea mixture.
  • Sprinkle with salt; toss. Serve with salmon.
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