A crispy cabbage, apple and dill salad is sublime with fresh salmon. Take fish burgers to new heights with this fresh version that’s bursting with flavour.
Ingredients
- 1/2 small wombok (Chinese cabbage), finely shredded
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh dill
- 1 Granny Smith apple, cut into matchsticks
- 2 teaspoons fresh lemon juice
- 65g (1/4 cup) aioli
- 1 tablespoon olive oil
- 500g skinless salmon fillet, pin boned
- 1 French bread stick (baguette), quartered, split lengthways
- Olive oil spray
Method
- Step 1Combine the wombok, onion and dill in a bowl. Place the apple in a small bowl and drizzle over the lemon juice. Toss to combine. Stir the aïoli and apple into the cabbage mixture.
- Step 2Heat the oil in a large non-stick frying pan over medium heat. Season the salmon with salt and pepper. Cook the salmon for 5 minutes each side or until just cooked through.
- Step 3Meanwhile, preheat grill on high. Place the bread on a baking tray, cut-side up, and lightly spray with oil. Cook under grill for 1-2 minutes or until light golden.
- Step 4Flake the salmon into large pieces. Divide the wombok and apple remoulade among the bread bases. Top with the salmon and bread tops.
- Low carb
- Lower gi
Nutrition
2560 kj
Energy
25g
Fat Total
5g
Saturated Fat
6g
Fibre
42g
Protein
86mg
Cholesterol
627.72mg
Sodium
11g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
- Author: Jacob Leung
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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