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Ginger-baked salmon and red cabbage slaw
Serves: 4
Time to make: 20 mins
Ingredients
- 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 kumara, peeled, chopped, boiled until tender, mashed with ¼ cup skim milk
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Instructions
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 515cal
-
Kilojoules 2180kJ
-
Protein 21g
-
Total fat 31g
-
–Saturated fat 8g
-
Carbohydrates 40g
-
–Sugars 15g
-
Dietary fibre 5g
-
Sodium 90mg
-
Calcium 110mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
