1 pound (1/2 kg) de-boned salmon fillet
1 cup (21/2 dl) Chinese soy sauce
1/4 cup (1/2 dl) honey
Juice and zest of two limes
1 crushed garlic clove
1/2 head of spring cabbage* cup (1 1/2 dl) mayonnaise
1-2 tablespoons shredded ginger
1/3 cup (1 dl) finely chopped coriander and dill (half and half)
Salt and pepper
Cut the salmon in cubes. Mix all the ingredients for the sashimi sauce. Place the salmon in a bowl and cover with the sauce. Let it marinade for 20-30 minutes.
Slice the spring cabbage thinly. Mix the mayonnaise with the ginger. Season with salt and pepper. Mix the ginger mayonnaise with the spring cabbage. Place the salmon cubes on a plate and top with some of the coleslaw.