Grilled Salmon with Cabbage Salad
Grilled salmon with fresh cabbage salad
SERVES 4 PREP TIME 25 minutes COOKING TIME 4 minutes
This is a light and zesty salad, perfect for a summer lunch.
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 fresh cabbage salad, garnished with extra coriander leaves,
if you like.
Ingredients
-olive oil, for brushing
-200 g salmon fillet, skin removed
and *pin-boned (below), cut into four long
thin pieces
CRUNCHY CABBAGE SALAD
-½ Chinese cabbage
-handful radicchio leaves, shredded
-130 g snowpeas (mange-tout),
sliced lengthways
-30 g snowpea (mange-tout) sprouts
-large handful coriander leaves, plus
extra to garnish (optional)
-2 teaspoons olive oil
-1½ tablespoons lime juice
-1 teaspoon finely grated ginger
TIPS
You could use other fish fillets, such as flathead or ling, instead of salmon.
Or try an oily fish such as mackerel, which is a very good source of omega-3
polyunsaturated fatty acids. If grilling whole mackerel, cook on each side for
8–10 minutes or until cooked through.
This salad is also delicious with prawns tossed through. Replace the salmon
with 200 g cooked, peeled prawns.
1 SERVE =
½ UNIT PROTEIN
2 UNITS VEGETABLES
½ UNIT FATS
*How to Remove Pin Bones from a Salmon Filet
1/ Lay the fillet flat on a work surface and run your fingers down its length. If pin bones are present, you should be able to feel their tips
2/ When you locate a bone, slide a hand under the fillet beneath the bone and lift the fillet slightly so it bends, causing the bone to protrude.
3/ Grasp the end of the bone with fish tweezers or needle nose pliers and pull slowly and steadily on the bone, wiggling it gently until it pulls free. Repeat