Coleslaw with homemade salmon and lettuce
- 1/2 Bund Dill
- 1 EL span> 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
1 TL Sugar span>
- 1 span> shallot
- 4 span> EL Apple cider vinegar
- 1 TL Mustard
- 5 EL Oil
- liquid honey
- 100 g baby leaf salad li>
- cling film
very simple span>
- 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 li>
- 1260 kJ
- 12 g protein
- 20 g fat
- 18 g carbohydrates