|So as summer is around the corner my mind turned to food!!!|
The barbie needs a clean up and a new gas bottle must be found!
We will be cooking outside across most of the summer I suspect and I have a go to with my meat of choice and that is a tasty slaw. Not just any old slaw but a tasty one that has a few more ingredients in it to make it taste different and little bit fancy!!
A client gave me this recipe a while back and have been creating variants of it ever since. Both with the salmon and other main dishes too. Salmon has such great anti inflammatory properties you can’t go wrong.
So here are the components of this dish. Feel free to go ‘off piste’ with your ingredients too. No limits – I love the pickles!!!
4 x 180g boneless salmon fillets, skin on
Salt and pepper, to taste
Lemon wedges, to serve
½ cup mayo
2 tsps Dijon mustard
1 Tbsp lemon juice
300 g bag fine cut coleslaw (or cabbage)
3 dill cucumber pickles (120g), halved, thinly sliced
1 large red apple, cored, coarsely grated
¼ cup chopped fresh chives
(OPTIONAL cranberries for sweetness)
1. Season salmon with salt and pepper
2. Heat a lightly oiled large, non-stick frying pan over a medium to high heat. Add salmon, skin-side down. Cook for about 5 minutes on each side, or until cooked to your liking. Remove.
3. Meanwhile, make slaw. Combine mayo, mustard & juice in a large bowl. Whisk until smooth. Add coleslaw or cabbage, pickles, apple and chives. Season. Toss to combine.
4. Serve salmon with slaw and lemon. Garnish with extra chives.
If you don’t want a creamy dressing then this one is really nice with it as well.
¼ tsp mustard powder
2 shakes pepper
¼ tsp salt
½ tsp crushed garlic
Add 2 tbsp malt vinegar
1 tbsp oil
1-2 tsp maple syrup (if you prefer it a bit sweeter)
Whisk and stir in to coleslaw.