Sticky Chilli & Soy Salmon With Asian Slaw & Cashews

A meal that takes less than 20 minutes to get on the table and into your mouth

We’re hitting the last few weekends of the summer now and soon my beloved Autumn will be upon us. I love Autumn because the fraught expectations regarding the weather that plague us all summer in this wind and rain-lashed country, dissolve and we can move into a new era of… well… continued wind and rain but wind and rain that we can meet with acceptance because they’re happening in Autumn and not what passes for Summer.

Anyway, convoluted weather rant over. There is still a few last days left in which to enjoy plates of fresh crunchy vegetables, brightened with herbs and topped with fish before the appetites of darker days demand something a little more warming and substantial.

I made salmon and slaw for my friend and I last week standing barefoot in my kitchen with sand from the beach still on my toes. I was in my swimming togs which I reckon attests to the speed in which this meal can be prepared. And time was of the essence. As I threw the oven on to a high heat and chopped, my friend wrangled our combined four kids out of wet togs and into clothes so we could feed them and ourselves before actual hunger-induced violence took place.