This grilled salmon with crunchy cabbage salad is a delicious lunch or light dinner in the warmer months.
Grilled salmon with crunchy cabbage salad
- 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
- 1½ tablespoons lime juice
- 1 teaspoon finely grated ginger
- 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.
- 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.
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.