Dukkah-crusted salmon with sweet and sour braised red cabbage
This super simple tray bake packed with nutrients and flavour thanks to colourful wedges of red cabbage, red wine vinegar, spices and fresh herbs.
Ingredients
½ large (600g) red cabbage, cut into wedges
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
¼ cup red wine vinegar
100g quince paste, chopped
1.2kg salmon fillet, skin on (or 4 x 300g fillets)
¼ cup dukkah
â…“ cup roughly chopped dill, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place the cabbage in a large, shallow roasting tray. Add the oil, garlic, vinegar, quince paste and ¼ cup water. Season with salt and pepper and bake for 15 minutes, turning occasionally.
Step 2
Press the dukkah onto the flesh slide of the salmon. Move the cabbage to one side of the tray. Carefully add the salmon, skin side down. Return to the oven and roast for a further 15 minutes, or until the fish is golden and cooked through.
Step 3
Set aside to rest for 5 minutes. Serve with dill.
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Jessica Brook is a recipe writer.From our partners
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