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Soy Glazed Salmon w/ Kohlrabi Carrot Slaw

Kohlrabi is such an underrated vegetable. It’s a member of the brassica family (think cabbage, turnips, kale, brussel sprouts etc) but is really watery and crunchy! It is slightly sweet but also bitter. It goes so well with carrots in this quick coleslaw and pairs well with the Asian flavours in the glaze for the salmon. I love this quick meal, I hope you do too! If you or someone in your family doesn't like salmon, this would be delicious with chicken thighs.

Serves 4

Prep: 20 min

Cook: 15 min

Total: 35 min



Salmon & Slaw

  • 4 5-6oz salmon filets

  • ½ cup peanuts or almonds

  • 2-3 large carrots peeled and julienned

  • 1 small-medium size kohlrabi peeled and julienned

  • 2 tbsp rice vinegar

  • 2 tbsp olive oil

  • 1tsp sesame oil


  • 2 garlic cloves, finely grated or pressed

  • 1 inch piece of ginger peeled and finely grated

  • ⅓ cup rice wine vinegar

  • ⅓ tamari or soy sauce

  • 3 tbsp maple syrup or honey

  • 1tsp toasted sesame oil

  • Pinch of chili flakes (optional)

For serving

  • 2 Green onions - thinly sliced

  • Cooked jasmine or basmati rice for serving (optional)



Preheat oven to 350’

Place peanut or almonds on a baking sheet and roast for 10-12 minutes. Cool, then chop, and set aside.

While they are roasting you can make your glaze. Add all ingredients for the glaze to a small saucepan over medium-high heat. Simmer and stir occasionally until reduced enough that it is slightly thick, and coats the back of a spoon. This should take about 7-10 minutes. Set aside.

Increase oven temperature to 400’. Pat salmon filets dry with a paper towel and season with salt and pepper. Place on a parchment lined baking sheet and transfer to the oven bake for 10 minutes. While it is partially cooking you can make your slaw. Combine your julienned kohlrabi and carrots in a bowl with the roasted and chopped peanuts/almonds. Add olive oil, rice vinegar, sesame oil and 1tbsp of the glaze you made. Add a pinch of salt and toss until coated. Set aside for serving.

Remove salmon after 10 minutes and spoon some of the glaze over each filet. Return to oven and bake for 5-7 minutes more until opaque and cooked throughout. It is done when it easily flakes with a fork and the glaze is bubbling and salmon is caramelizing.

Divide salmon amongst plates with slaw and extra glaze on top + rice (if having)


If you don’t have a julienne you can use a grater or thinly slice into match sticks by hand (the grater won’t look as pretty but will be just as yummy and slicing may take a little while!)

If you can’t find kohlrabi you can use cabbage or daikon radish.

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