Baked Salmon with Cabbage Slaw & Mixed Greens
Baked Salmon with Brown Sugar and Worcestershire with Fresh Mixed Green Salad, Cabbage and Zucchini Slaw topped with our favorite Avocado Green Goddess Dressing. This is the perfect spring meal! The richness of the salmon marinade is balanced beautiful by the fresh zing of the greens and the hint of lemon in our slaw.
Recipe
Baked Salmon with Cabbage Slaw and Mixed Greens by Holistic Nutritionist Alicia Spangenberger
total time: 20 minutes
servings: 2
Ingredients:
2 six ounce Villa frozen Norwegian Salmon portions
1/2 cup brown sugar
1/2 cup of Worcestershire sauce
juice of 1/2 of lemon
1/2 of medium zucchini, grated
1 cup purple cabbage, shredded
juice of 1/2 lemon
1 tbsp olive oil
3 cups mixed greens of your choice
1/4 cup pine nuts for garnish
Avocado Goddess Dressing:
juice of 1/2 lemon
1 avocado, pitted
1/3 cup fresh cilantro
1 clove garlic
1 tbsp olive oil
1/3 cup of plain Greek yogurt
Instructions:
Preheat oven to 450 degrees
Shred your cabbage and grate your zucchini. Add the cabbage to a medium sized bowl with lemon juice, olive oil and a pinch of salt & pepper. Massage for five minute with your hand to break down the cabbage. Then add the zucchini and combine.
Whisk together Worcestershire, brown sugar and lemon juice. Place thawed salmon portions on a sheet of tinfoli that can be folded into a pouch, apply the marinade generously to the salmon, letting it pool underneath in the tinfoil. Bake for 12-15 minutes.
While that bakes, add dressing ingredients to blender and add water as needed to thin to dressing consistency.
Remove salmon from oven and plate mixed greens, then slaw and salmon on top. Drizzle with dressing, sprinkle the pine nuts and enjoy!