Ingredients:
Salmon
Miso Broth
Shredded red cabbage
Shredded green cabbage
Shredded carrots
Red bell pepper
Green onion
For dressing
1/2 cup Peanut butter
2 tbsp Rice vinegar,
2 tbsp Soy sauce
1 tbsp Honey
1/2 tbsp Fish sauce
1/4 cup lime juice
Handful Cilantro
2 tbsp Sriacha (optional)
Directions:
Marinate salmon in miso broth for a minimum of 2 hours, up to 8.
Slice up all veggies and mix.
In a blender, mix together all dressing ingredients and combine until smooth. Coat the veggies and mix well.
Grill salmon skin side down for 5 minutes or until skin is very crispy. Flip and cook for another 2-3 minutes.
