Huon Salmon Slaw with Mint and Peas

“This is going to be on repeat in my house in this summer” – Abby, Huon Salmon team

A great late winter / early spring dish made with bright red cabbage and peas, the crispy Huon salmon skin makes a delicious garnish.

Huon Salmon Slaw with Mint and Peas
5 Minutes
20 Minutes


  • 2 x 140g Huon salmon portions
  • 2 cups Frozen peas, blanched
  • 1/2 Red cabbage, finely shredded
  • 1 Bunch of mint, leaves removed
  • 1 Lemon, juiced and zest
  • 1 tbsp Tahini
  • 2 tbsp Olive oil, plus extra for frying


  1. 1

    Heat a heavy based fry pan over high heat with a drizzle of olive oil.

  2. 2

    Season the Huon Salmon portions with salt and pepper and place skin side down and fry for 4 minutes, avoid moving the salmon at this point to allow the skin to crisp up. Flip salmon cook for a further 4 minutes. Remove from heat and set the salmon portions on paper towel to drain.

  3. 3

    In a large bowl, combine peas, cabbage, half of the mint leaves and toss to combine. To make the dressing, in a small bowl or jar, mix lemon juice, zest, tahini and olive oil and combine, season to taste. Toss the salad with the two thirds of the dressing.

  4. 4

    To serve, divide the salad into 4 serving dishes, break the salmon into bite size pieces and distribute on top of the salad.
    Drizzle remaining dressing over the salmon and scatter extra mint leaves.