Salmon Teriyaki with Crunchy Asian Slaw | Australia

Ingredients

• 4 pcs Salmon fillets (150g), skin-on and boneless
• Salt
• 1 tbsp Vegetable oil, plus more if needed
• Toasted Sesame Seeds (optional)
• ½ tsp Lee Kum Kee Pure Sesame Oil
• 4 tbsp Rice vinegar
• 2 tsp Caster sugar
• Salt, to taste
• White pepper, to taste
• 500g bag of coleslaw
• 4-5 Green onions, sliced
• 1 Red chilli, sliced thinly
• 4-5 Coriander sprigs, leaves only
• 60ml Lee Kum Kee Premium Soy Sauce
• 60ml Sake
• 30ml Mirin (sweet Japanese rice wine)
• 1/2 tsp Sugar