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.

Serves 4

Prep Time 25 minutes

Cooking Time 4 minutes

Ingredients

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

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

Method

  1. To make the 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.
  2. 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.
  3. Carefully slice the salmon on the diagonal and serve on a bed of crunchy cabbage salad, garnished with extra coriander leaves, if you like.

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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