CRISPY SKIN SALMON WITH CABBAGE

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 3143kj COST $$$$$

Woman’s Day (Australia) - - Food to Love -

1 tbsp olive oil 4 x 125g salmon fil­lets, skin on ¼ small green cabbage, shred­ded 1 small fen­nel, thinly sliced on a man­dolin 1 red onion, thinly sliced 1 green ap­ple, cored, match­sticks ½ cup dill ½ cup mint leaves 1 av­o­cado, peeled, wedges lemon wedges, to serve

GHERKIN DRESS­ING

250g light sour cream 2 tbsp lemon juice 2 tbsp baby ca­pers 4 gherkins, finely chopped

1 In a non-stick fry­ing pan, heat oil on medium. Cook salmon, skin-side down 3-4 mins. Turn, cook 2 mins un­til cooked to taste.

2 Mean­while, in a large bowl, com­bine cabbage, fen­nel, onion, ap­ple and herbs in a large mix­ing bowl.

3 GHERKIN DRESS­ING

In a small bowl, com­bine sour cream, juice, ca­pers and gherkins. Sea­son to taste.

4 Serve cabbage salad topped with salmon fil­lets and ac­com­pa­nied with av­o­cado and lemon wedges. Driz­zle dress­ing over.

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