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Spiced Salmon with Sweet and Tangy Slaw

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Crunchy Salad with Sweet and Tangy Salmon.

Ingredients for the slaw:
1 small red cabbage, chopped.
A bunch of coriander, chopped with stalks and old.
3 spring onions, sliced.
¼ cup white balsamic vinegar.
¼ tsp salt.

Toss everything together in a bowl, and set aside allowing the vinegar to mix nicely with everything.

Ingredients for the salmon:
1 tbsp. Cartwright’s curry powder.
1 tbsp. brown sugar.
½ tsp salt.
4 salmon fillets

In a bowl, mix the curry powder, sugar, and salt together.
Rub the spice mix all over the fish and place each piece of salmon in a piece of foil and tightly wrap the foil around the fish.
Pop into a pre-heated oven and bake at 180C for 30 minutes or until the top of the fish is golden brown.
Serve the fish on top of a bed of homemade coleslaw and drizzle with reduced balsamic vinegar.

Prepared, tried, and tested Bobby Swanson

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2 thoughts on “Spiced Salmon with Sweet and Tangy Slaw”

    • Thank you, Phillip, I have your comment, and it seems to be working. I will check out the rest soon and respond back via email.


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