Sticky sweet chilli ginger salmon

125 ml sweet chilli sauce 2 tbsp soy sauce 1 tbsp finely grated fresh ginger 4 g skinless salmon fillets HONEY SESAME COLESLAW 80 ml apple cider vinegar 2 tbsp honey 2 tbsp sesame oil 1 tsp julienned into long strips 200 g finely shredded green cabbage 120 g finely shredded purple cabbage 1 julienned into long strips 1 cup fresh mint leaves, plus extra 2 tablespoons, to serve

Preheat the grill on high. Combine the sweet chilli sauce, soy sauce and ginger in a large bowl. Add the salmon and gently mix until evenly coated. Set aside to marinate while you make the coleslaw.

For the honey sesame coleslaw, whisk the vinegar, honey, sesame oil and salt in a small bowl. Place the cabbage, carrot and mint in a large bowl.

Line a baking tray with foil and lightly brush or spray with oil. Remove salmon from bowl and shake off excess marinade, reserving for later. Place the salmon on the prepared tray. Cook under the grill, without turning, for 8-10 minutes or until just starting to char at edges and flake when tested with a fork.

Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 3-4 minutes.

Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 3-4 minutes. With thanks to taste.com.au