This is a light and zesty salad, perfect for a summer lunch.
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Serves 4
Preparation time: 25 minutes
Cooking time: 4 minutes
Ingredients
olive oil, for brushing
200 g salmon fillet, skin removed and pin-boned, cut into four long thin pieces
Crunchy cabbage salad
½ Chinese cabbage
handful radicchio leaves, shredded
130g snowpeas, sliced lengthways
30g snowpea sprouts
large handful coriander leaves, plus extra to garnish (optional)
2 teaspoons olive oil
1½ tablespoons lime juice
1 teaspoon finely grated ginger
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Preparation
- To make the salad, remove and discard the core from the cabbage and shred the leaves, slicing across the cabbage. Place in a large bowl with the radicchio, snowpeas, sprouts and coriander and toss to combine. Add the oil, lime juice and ginger and toss gently for 30 seconds to ensure that all the leaves are well coated. Place in the fridge while preparing the fish.
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- Preheat the oven grill to high. Line a grill tray with foil and brush lightly with oil. Cook the salmon for 2 minutes on each side or until just cooked through. Take care not to overcook or the fish will become dry.
- Carefully slice the salmon on the diagonal and serve on a bed of crunchy cabbage salad, garnished with extra coriander leaves, if you like.
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This recipe is an excerpt from the CSIRO and Baker IDI Diabetes Recipe Book which provides more than 80 delicious recipes to help you improve your health, manage your weight and feed your family and friends healthy.
