CRISPY SKIN SALMON WITH CABBAGE
SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 3143kj COST $$$$$
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
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.