• 3 tablespoons of sweet chili sauce
  • 3 tablespoons of thick sauce or teriyaki
  • 1 1/2 tablespoons of rice vinegar (or any vinegar)
  • 4 (4 to 6 cubes) of Fillets of salmon


  • 1 cup of torn or finely cut purple cabbage (or normal cabbage)
  • 1 cup of coarsely chopped carrots
  • 2 medium chopped or diced green onions
  • 3/4 cup of roughly chopped and grilled California walnuts, keep them separate
  • Fresh roughly chopped cilantro leaves or freshly chopped coriander


  1. For Marinade, in a thin dish blend together bean stew sauce, teriyaki sauce of teriyaki and rice vinegar or any other vinegar. (Put aside 2 tablespoons). And then, place salmon fish in a plate with skin side upwards and allow to marinate for at least 30 minutes.
  2. For Slaw, hurl together chopped cabbage, chopped green onions, chopped carrots and a large portion of the walnuts with saved marinade and refrigerate.

  1. For Salmon, over a high- medium to high warmth flame broil salmon for a time duration of around 3 to 5 minutes on each of its side until cooked to your enjoying.
  2. Plate it up, Exchange to a platter and best with cabbage blend. Dash it with outstanding crushed walnuts and fresh chopped cilantro or coriander leaves.


  • You can preserve it in a refrigerator for up to 18 hours to 1 day.
  • You can also add some cheese as a topping for enhanced taste.