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 the homemade cold slaw and drizzle with reduced balsamic vinegar.
Prepared, tried and tested Bobby Swanson