Step 1

Add the sauce ingredients into a blender. Mix until it forms a smooth sauce.

Step 2

Place the salmon fillets in a large ziploc bag. Pour a third of the sauce into the bag. Squeeze out as much air as possible and seal the bag. Let marinate at room temperature for 15 minutes, or in the fridge for up to 3 hours.

Step 3

Mix the coleslaw ingredients in a large bowl. Pour half of the remaining sauce into the bowl. Mix well and set aside.

Step 4

Preheat the oven to 425 degrees. Place the salmon fillets skin-side-down on a sheet pan lined with parchment paper. Discard the marinade. Bake for 8 to 15 minutes, depending on the thickness of the salmon. Once done, the salmon should be just cooked through and flake easily. If you like the raw texture of the salmon, you can cook it for an even shorter time so the inside is still a bit pink.

Step 5

Preheat an outdoor grill or indoor grill pan over medium-high heat until hot. Brush the grill with oil. Add the salmon fillets and cook for 5 to 6 minutes on each side, or until the salmon is opaque throughout.

Step 6

While the salmon is cooking, boil the noodles according to the instructions on the package. Once done, drain the noodles and transfer them to a large colander. Rinse them thoroughly with tap water and gently toss them, to let them cool. Set aside.

Step 7

Transfer the noodles into each of the serving bowls. Add the coleslaw. Top with salmon. Serve the extra sauce on the side for the noodles.

Step 8

Place the assembled dish into each meal-prep container and divide the noodle sauce into sauce containers. Store in the fridge for up to 3 days.