Servings: people
Pointed cabbage salad with oven-baked salmon and mango
Fresh salad with pointed cabbage, oven-baked salmon, and mango. Here you get richness and essential fatty acids from the salmon, crunchiness from the fresh cabbage, sweetness from the mango, and saltiness from crispy salted almonds. All tossed in a lightly tangy dressing that brings the salad together beautifully.
Ingredients
- 2 pcs. Salmon Fillet
- 13.5 gram Olive Oil
- 30 gram Lemon Juice
- Salt and Pepper
- 1/2 pcs. Pointed Cabbage
- 2 pcs. Carrots
- 1 pcs. Mango
- 20 gram Pumpkin Seeds
- 1 handful Salted almonds chopped
Dressing
- 54 gram Olive Oil
- 22.5 gram Apple Cider Vinegar
- 5 gram Dijon Mustard
- 7 gram Honey liquid
- Salt and Pepper
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Place the salmon pieces in an ovenproof dish and drizzle with olive oil and lemon juice. Season well with salt and pepper. Bake in the oven for 15-20 minutes, until the salmon flakes easily with a fork. If using frozen salmon pieces, bake a little longer.
- While the salmon is in the oven, finely slice the cabbage, grate the carrots, and dice the mango. Place all three ingredients in a bowl.
- Mix the dressing together and toss it in the bowl along with the pumpkin seeds.
- Take the salmon out of the oven, remove the skin, and break the salmon into smaller pieces.
- Arrange your salad on a platter and top with salmon and almonds