Roasted red cabbage steaks with salmon

Roasted red cabbage steaks with salmon

Total: 1 hr 10 Min. | Active: 30 Min.
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 440 kcal
, Fat: 28 g
, Carbohydrate: 21 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

½ tbsp sweet mustard
3 tbsp balsamic vinegar
4 tbsp olive oil
1 ½ tbsp liquid honey (e.g. chestnut honey)
2 garlic cloves, finely chopped
½ tsp chilli flakes
½ tsp salt

Steaks

800 g red cabbage, cut into slices approx. 1 ½ cm thick

To roast

400 g salmon fillets

To serve

1 tbsp lime juice
1 tbsp olive oil
1 bunch dill, torn into pieces
1 bunch flat-leaf parsley, torn into pieces
½ tsp sea salt
1 blood orange, thinly sliced
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How it's done

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Marinade

Combine the mustard with the balsamic, oil, honey, garlic, chilli and salt.

Steaks

Place the red cabbage on a baking tray lined with baking paper, coat with half of the marinade.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, place the salmon next to the red cabbage steaks, brush everything with the remainder of the marinade. Roast for a further 10 mins.

To serve

Tear apart the salmon using two forks, mix with the lime juice, oil and herbs, season with salt. Plate up the steaks with the orange, top with the salmon and herb salad.

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