Serves 4 - prep 10 min - Cook 10 min
500g Coles Deli Salmon Fillets, cut into 3cm pieces
175g pkt KanTong Sticky Chicken Teriyaki Sauce
2 teaspoons ginger, finely grated
3 spring onions, cut into 3cm lengths
400g pkt Coles Brand Kale Coleslaw Salad Kit
Cooked rice vermicelli noodles, to serve
- Preheat a grill on medium-high. Line a baking tray with foil.
- Combine the salmon, teriyaki sauce and ginger in a large bowl. Toss to combine. Thread the salmon and spring onion evenly onto 12 soaked bamboo skewers. Place the skewers on the lined tray.
- Cook the skewers under grill for 2 mins each side or until lightly charred and just cooked through. Remove from heat and transfer to a clean plate.
- Toss the coleslaw mix with the dressing from the packet. Divide the coleslaw and vermicelli noodles evenly among serving plates. Sprinkle with half the seed mix from the coleslaw packet. Top the coleslaw with the salmon skewers. Sprinkle with the remaining seed mix to serve.