I love Salmon! I could eat it daily (actually I often do a week of fish, alternating between wild caught Norwegian Salmon, delicate Cape Whiting, and wild caught Tuna)
My Salmon meals always tend to be prepared with chilli, garlic and freshly squeezed lime juice and generally served with steamed veggies drizzled with olive oil and lemon or lime juice. I happened upon a recipe that is less spicy and I was pleasantly surprised that I thoroughly enjoyed it. The mix of flavours of the fresh rosemary herbs and the lemon slices gave the fish a crisp taste. This followed through with the cabbage, using the same spices but adding a touch of apple cider vinegar - a whole new cabbage experience!
Ingredients
Salmon
1 tsp dried rosemary (I used fresh)
Himalayan salt to taste
Freshly ground black pepper to taste
100-150g slice wild caught Salmon fillet
1 tblsp coconut oil (or ghee)
2 thinly sliced lemon rounds
Cabbage
1/2 head fresh green cabbage
1 tblsp coconut oil
1/2 tsp Apple cider vinegar
Here's How
- Preheat oven to grill.
- In a small bowl combine the rosemary, salt and pepper
- Place the salmon in an oven-proof dish and brush evenly with a thin layer of coconut oil (or ghee), then sprinkle half the spice blend evenly over the salmon
- Top the salmon with the lemon slices
- Grill for 8-12 minutes depending on the thickness of the salmon (I prefer the under-skin crisp so 12 minutes works well.
- While the salmon grills, quarter the cabbage half and remove the core.
- Slice the cabbage thinly.
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- Using a medium sized pot on medium heat, melt the coconut oil and add the cabbage, vinegar and the remaining spice blend.
- Saute until soft - generally 8-10 minutes.
- To serve, create a bed of cabbage on a plate and top with the salmon.
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