Salad greens, with flaked grilled salmon topped with herbs and dressing on a blue plate with limes

This grilled salmon with crunchy cabbage salad is a delicious lunch or light dinner in the warmer months.

Grilled salmon with crunchy cabbage salad

This grilled salmon with crunchy cabbage salad is a delicious lunch or light dinner in the warmer months.
Prep Time 25 minutes
Cook Time 4 minutes
Course Main Course
Servings 4

Ingredients
 

  • Olive oil for brushing
  • 200 g salmon fillet skin removed and pin-boned, cut into four long thin pieces

CRUNCHY CABBAGE SALAD

  • ½ Chinese cabbage
  • Handful radicchio leaves shredded
  • 130 g snowpeas sliced lengthways
  • 30 g snowpea sprouts
  • Large handful coriander leaves plus extra to garnish (optional)
  • 2 teaspoons olive oil
  • tablespoons lime juice
  • 1 teaspoon finely grated ginger

Instructions
 

Salad

  • Remove and discard the core from the cabbage and shred the leaves, slicing across the cabbage.
  • Place in a large bowl with the radicchio, snowpeas, sprouts and coriander and toss to combine.
  • Add the oil, lime juice and ginger and toss gently for 30 seconds to ensure that all the leaves are well coated.
  • Place in the fridge while preparing the fish.

Salmon

  • Preheat the oven grill to high.
  • Line a grill tray with foil and brush lightly with oil.
  • Cook the salmon for 2 minutes on each side or until just cooked through.
  • Take care not to overcook or the fish will become dry.
  • Carefully slice the salmon on the diagonal and serve on a bed of crunchy cabbage salad, garnished with extra coriander leaves, if you like.
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This recipe has been extracted from the book The CSIRO and Baker IDI Diabetes Recipe Book, by the Baker IDI Heart & Diabetes Institute and CSIRO, published by Penguin, RRP $35.00.

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