Asian Salmon Stack
A beautiful fresh option for salmon that will impress all of your friends.
Ingredients
- 8 oz cooked salmon filet
Asian Slaw
- 1 ½ cups red cabbage shredded
- 1 cup carrots shredded
- ¼ cup onion finely chopped
- ¼ cup red pepper finely chopped
- 1 cup shelled edamame steamed and cooled
Peanut Sauce
- 2 Tbsp peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 clove garlic pressed
- ½ tsp sugar
- ½ tps brown sugar
- ¼ tsp crushed red pepper
- ¼ tsp onion powder
Toppings
- 3 green onions slices thinly on the bias
- ¼ cup peanuts chopped
- Sriracha sauce
Instructions
- Flake cooked salmon, set aside.
- Assemble asian slaw by mixing ingredients in a bowl. Set aside.
- Mix ingredients for peanut sauce until combined, set aside.
- Put food mold on the serving plate (one serving).
- Place 1/2 cup slaw into mold and tamp down to about 1/3 of the mold height, drizzle about 1-2 teaspoons of peanut sauce on top to help hold slaw together. Repeat.
- Place approximately 1/3 cup flaked salmon onto top off the food mold, tamp down.
- Carefully remove the food mold by pulling upwards slowly.
- Add chopped green onions, peanuts and additional sauce. Garnish plate with Sriracha sauce (optional).