CRISPY SALMON WITH APPLE AND CABBAGE REMOULADE
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.