Posts
Ingredients
* 4 5-oz. fresh or frozen skinless salmon fillets
* 1/4 cup balsamic vinegar
* 1/4 tsp. kosher or sea salt or 1/8 tsp. salt
* 1/4 tsp. ground black pepper
* 1/4 cup prepared basil pesto
* 6 cups coarsely shredded red cabbage
* 2 green onions, bias-sliced
* 4 5-oz. fresh or frozen skinless salmon fillets
* 1/4 cup balsamic vinegar
* 1/4 tsp. kosher or sea salt or 1/8 tsp. salt
* 1/4 tsp. ground black pepper
* 1/4 cup prepared basil pesto
* 6 cups coarsely shredded red cabbage
* 2 green onions, bias-sliced
Directions
1. 1Thaw salmon, if frozen. Place salmon fillets on greased unheated rack of broiler pan. Measure thickness of salmon. Brush salmon with 1 tablespoon of the balsamic vinegar; sprinkle salmon with salt and pepper. Broil salmon 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily with a fork.
2. 2Meanwhile, in bowl whisk together remaining vinegar and pesto until combined. Remove 2 tablespoons pesto mixture. Add cabbage to pesto mixture in bowl; toss to coat.
3. 3To serve, place cabbage mixture on plate; top with salmon. Drizzle reserved pesto mixture. Sprinkle with green onion slices.Salmon with Red Cabbage
1. 1Thaw salmon, if frozen. Place salmon fillets on greased unheated rack of broiler pan. Measure thickness of salmon. Brush salmon with 1 tablespoon of the balsamic vinegar; sprinkle salmon with salt and pepper. Broil salmon 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily with a fork.
2. 2Meanwhile, in bowl whisk together remaining vinegar and pesto until combined. Remove 2 tablespoons pesto mixture. Add cabbage to pesto mixture in bowl; toss to coat.
3. 3To serve, place cabbage mixture on plate; top with salmon. Drizzle reserved pesto mixture. Sprinkle with green onion slices.Salmon with Red Cabbage
0 comments:
Post a Comment