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.
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
- 1½ 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.
