Ingredients

• 2 tablespoons sambal oelek
• 2 tablespoons soy sauce
• 4cm piece fresh ginger, finely grated
• 1 teaspoon dried chilli flakes, plus extra to serve
• 3 garlic cloves, sliced
• 2 tablespoons rice wine vinegar
• 1/4 cup brown sugar
• 1.5kg boneless whole side of salmon (skin on)
• 1/4 cup fresh coriander leaves, to serve
• 1 sliced green onion, to serve
• 1/2 teaspoon toasted sesame seeds, to serve

Noodle slaw

• 3 cups finely shredded red cabbage
• 200g piece daikon (white radish), peeled, thinly sliced
• 1/3 cup rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 2 teaspoons sea salt flakes
• 2 x 100g packets sweet potato noodles
• 2 carrots, cut into thin strips
• 4 celery stalks, trimmed, cut into thin strips
• 2 Lebanese cucumbers, very thinly sliced

Method

• Step 1 Combine sambal oelek, soy sauce, ginger, chilli, garlic, vinegar, sugar and 2 tablespoons water in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Simmer for 6 to 8 minutes or until thickened slightly. Set aside to cool completely.
• Step 2 Preheat oven to 190C/170C fan-forced. Line a large baking tray with baking paper.
• Step 3 Place salmon on prepared tray. Brush with 1/3 of the sauce mixture. Bake, brushing salmon with remaining sauce mixture every 5 minutes, for 12 to 15 minutes for medium or until cooked to your liking.
• Step 4 Meanwhile, make Noodle Slaw. Combine cabbage, daikon, vinegar, sugar, oil and sea salt in a large bowl. Stand for 15 minutes.
• Step 5 Cook noodles following packet directions. Drain. Refresh under cold water. Drain. Add noodles and remaining ingredients to cabbage mixture. Toss to combine.
• Step 6 Top salmon with coriander, onion, sesame seeds and extra chilli. Serve with slaw.