Ingredients
Marinade

3 tablespoons sweet chili sauce
3 tablespoons thick teriyaki sauce
1 1/2 tablespoons rice vinegar
4 (150 gms) salmon fillets

Slaw
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded carrots
2 medium green onions, sliced
3/4 cup coarsely chopped and toasted California walnuts, divided
Fresh cilantro leaves, torn

Preparations:
Marinade

  1. In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
  2. Place salmon in a dish, skin side up and let it marinate for 30 minutes.

Slaw
Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

Salmon
Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.