The Courier-Mail

CRISPY SALMON WITH APPLE AND CABBAGE REMOULADE

- RECIPE: KATRINA WOODMAN PHOTOGRAPH­Y: JEREMY SIMONS

SERVES 4 PREPARATIO­N TIME: 15 MINUTES COOKING TIME: 5 MINUTES SKILLS: EASY 1 lemon, rind finely grated, juiced 2 tbsp fresh aioli 2 tbsp sour cream 2 tbsp drained baby capers 1 green apple, cut into matchstick­s 300g red cabbage, thinly sliced 250g savoy cabbage, thinly sliced ½ cup fresh mint leaves, chopped ¼ cup fresh dill sprigs ¼ cup fresh chives, chopped 4 (about 150g each) skin-on salmon fillets 2 tsp extra virgin olive oil Extra virgin olive oil, to serve Lemon cheeks, to serve METHOD 1. Place the lemon rind and half the lemon juice in a small bowl. Add the aioli, sour cream and capers. Season. Whisk to combine. 2. Place the apple and remaining lemon juice in a large bowl. Toss to coat. Add cabbage, mint, dill, chives and aioli mixture. Toss well to combine. 3. Heat the oil in a large non-stick frying pan over medium heat. Pat salmon skin dry with paper towel. Season. Cook the salmon, skin-side down, for 2 minutes. Turn and cook for another 2-3 minutes for medium or until cooked to your liking. 4. Divide remoulade and salmon among plates. Drizzle with extra oil. Serve with lemon cheeks.

 ??  ??

Newspapers in English

Newspapers from Australia