Baked salmon with raw vegetable slaw

Baked salmon with raw vegetable slaw

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a dish with great contrast – a refreshing and crunchy raw salad served with baked salmon. The flavours and textures are reminiscent of summer eating. The salmon may also be served chilled if you like.

Ingredients

Quantity Ingredient
1 tablespoon shoyu
1 tablespoon rice syrup
1 tablespoon rice vinegar
4 boneless salmon fillets, skin on, or any other oily fish fillets such as tuna or ocean trout

Slaw

Quantity Ingredient
1/2 carrot, grated
1 celery stalk, cut into fine matchsticks
1/2 red capsicum, cut into fine matchsticks
200g white cabbage, shredded
3 tablespoons lime juice
3 tablespoons coriander leaves, chopped
2 tablespoons mint leaves, chopped

Method

  1. Preheat the oven to 170°C. Line a baking tray with baking paper. Whisk together the shoyu, rice syrup and vinegar in a large bowl. Add the salmon to the bowl, turning to coat in the marinade, then cover and refrigerate for 10 minutes.
  2. To make the slaw, put the carrot, celery, capsicum, and cabbage in a bowl. Add the lime juice and toss to combine. Refrigerate until needed.
  3. Remove the salmon from the marinade and place the fillets, skin side down, on the prepared tray. Cook for 10 minutes, or until the fish just flakes when tested with a fork.
  4. Stir the coriander and mint into the slaw mixture and spoon over the hot salmon.

Note

  • If you’d prefer to serve this dish chilled, allow the salmon to cool for 10 minutes at room temperature before covering and refrigerating. Serve crumbled with the raw slaw as a summer salad.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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