Ginger-baked salmon and red cabbage slaw

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 x 100g salmon fillets
3 teaspoons finely grated fresh ginger
2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons lemon juice
2 cups shredded red cabbage
3 spring onions, thinly sliced
1 carrot, finely shredded
500g kumarasweet-potatoX, peeled, chopped, boiled until tender, mashed with ¼ cup skim milk

Instructions

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1 Preheat oven to 200°C. Place salmon in a small ovenproof dish. Rub with ginger, season with freshly ground black pepper and drizzle with maple syrup. Bake for 12-14 minutes or until salmon is cooked.

2 Meanwhile, whisk oil and lemon juice in a large bowl until combined. Add cabbage, spring onions and carrot. Toss gently to combine.

3 Serve salmon with cabbage coleslaw and mashed kumara.

Variations

Replace cabbage with shredded iceberg lettuce.

Nutrition Info (per serve)

Calories 515 cal

Kilojoules 2180 kJ

Protein 21 g

Total fat 31 g

Saturated fat 8 g

Carbohydrates 40 g

Sugar 15 g

Dietary fibre 5 g

Sodium 90 mg

Calcium 110 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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