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Salmon with citrus slaw
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2 Waitrose Tangerines
½ tsp finely grated fresh root ginger
1 small clove garlic, finely grated
1½ tbsp reduced salt soy sauce
1 tsp toasted sesame oil
2 Scottish salmon tail fillets, skin removed
1 medium raw beetroot (about 100g), trimmed and peeled
1 small carrot, peeled and grated or julienned
¼ pointed spring cabbage, shredded
½ small red onion, finely sliced
1.Preheat the oven to 180ºC, gas mark 4. Roast the pecans for 5 minutes, then set aside. Meanwhile, mix the juice of 1 tangerine with the ginger, garlic, soy sauce and sesame oil. Use 2 tbsp of this dressing to marinate the salmon. Set the remaining dressing aside.
2.For the slaw, finely slice the beetroot into rounds, then cut into thin matchsticks. Put in a bowl with the carrot, cabbage and red onion. Peel the remaining tangerine and separate into segments, then cut each into thirds. Set everything aside.
3. Turn the grill to high. Put the salmon on a foil-lined baking tray and grill for 5-6 minutes, until opaque and fully cooked through. Toss the shredded vegetables with the remaining dressing, then toss through the pecans and tangerine pieces. Divide the slaw between plates and top with the salmon.
A julienne peeler is really useful for making slaws. If you are cutting the vegetables by hand, sharpen your knife first to ensure you get neat, thin slices.
And to drink…
A crisp and refreshing white, La Marinière Muscadet, Loire Valley, France (75cl), is perfect served with seafood, salads or simply as an apéritif
Typical values per serving:
Per serving 1524kJ
625mg omega 3/2 of your 5 a day
This recipe was first published in Wed Dec 01 08:25:29 GMT 2021.