Coleslaw with homemade salmon and lettuce

For 4 people
  • 1/2 Bund Dill
  • 1 EL pink pepper berries
  • 150 g coarse sea salt
  • 150 g brown sugar
  • 500 g Salmon fillet on the skin
  • 200 g white and red cabbage
  • Salt
  • 1 TL Sugar
  • 1 shallot
  • 4 EL Apple cider vinegar
  • 1 TL Mustard
  • 5 EL Oil
  • pepper
  • liquid honey
  • 100 g baby leaf salad
  • cling film
30 minutes
very simple
Wash the dill, shake it dry and chop the flags. Chop the pepper berries or grind them in a mortar. Mix the dill, pepper, sea salt and brown sugar. Wash salmon, pat dry and cut in half crosswise.
Spread 1/3 of the stain on a deep plate, place 1 piece of salmon on top with the skin side. Put 1/3 of the stain on top and place the other half of the salmon on top with the skin side up. Put the rest of the stain on top.
Wrap everything with foil. Chill the salmon for 24–36 hours.
Clean the cabbage and cut into very fine strips. Add 1/4 tsp salt and 1/2 tsp sugar to the cabbage and knead well with your hands. Let the cabbage steep for about 1 hour, kneading occasionally.
Peel the shallot and cut into thin slices. Mix the vinegar and mustard together. Beat the oil on it. Put the cabbage in a colander and drain. Mix half of the vinaigrette and both types of cabbage, season with salt, pepper and a little honey.
Remove the foil, take the salmon out of the marinade, rinse and pat dry. Approx. Cut 200 g of salmon from the skin into thin slices. Mix the lettuce and shallots together. Arrange 3 slices of salmon, cabbage and lettuce each.
Drizzle the remaining dressing over the salad and serve immediately. Wrap the remaining salmon in foil, chill and eat / use elsewhere.
1 person approx.:
  • 300 kcal
  • 1260 kJ
  • 12 g protein
  • 20 g fat
  • 18 g carbohydrates


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