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

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


  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.

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

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.