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Home Recipes High fibre

Roasted fennel salmon with apple and cabbage salad

bgdiet by bgdiet
January 5, 2019
in High fibre, Recipes
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Roasted fennel salmon with apple and cabbage salad
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Roasted fennel salmon with apple and cabbage salad

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 2 garlic cloves
  • 1 teaspoon fennel seeds
  • 1/3 cup extra virgin olive oil
  • 1 lemon, thinly sliced
  • 4 small boneless skinless salmon fillets (see Notes)
  • 1/4 cup hazelnuts, skinless
  • 1 granny smith apple, unpeeled, cut into thin matchsticks
  • 1/4 mini red cabbage, finely shredded
  • 50g snow pea sprouts, trimmed
  • 2 tablespoons cider vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh chives, chopped
  • 1/3 cup fresh coriander leaves
  • Crusty bread, to serve

Method

  • 1
    Preheat oven to 200C/180C fan-forced. Line a baking tray (with sides) with baking paper. Using the back of a knife, press garlic and fennel seeds on a chopping board to lightly crush. Place in a jug with 1/4 cup oil. Place lemon slices on prepared tray. Top with salmon. Drizzle with oil mixture. Turn to coat. Season with salt and pepper.
  • 2
    Roast for 15 minutes or until salmon is golden and almost cooked through, basting with pan juices twice during cooking.
  • 3
    Meanwhile, cook hazelnuts in a frying pan over medium-high heat until toasted. Transfer to a bowl. Add apple, cabbage and sprouts. Toss to combine.
  • 4
    Place vinegar, mayonnaise, mustard, chives and remaining oil in a jug. Whisk with a fork to combine. Drizzle over salad. Season with salt and pepper. Toss to combine. Top with coriander. Serve salmon with salad and crusty bread.

Source: taste.com.au

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