Salmon with Peanut topping on Red Cabbage Salad

Peanuts as a topping on rich salmon sounded awesome. I used roasted but unsalted peanuts.

Just a raw marinated red cabbage and carrot salad on a bed of iceberg lettuce. Who needs more on a Sunday lunch. Especially when a fresh baked pear and almond tart is waiting for later.

I bought a whole middle piece of salmon, around 440 g on the skin. No fishbones to pull out. Great! The salmon stayed in a marinate for 20 min.

Since the salad needs a couple of hours to rest, minimum 2, it is a good idea to start it early. Use kitchen gloves. Your hands will thank you.

Salad:

350 g red cabbage, 1 large carrot

1 organic orange - zest and juice

Salt and pepper, caraway seed, thyme, 

3 tbsp dark balsamic vinegar

4 tbsp rapeseed oil

Iceberg lettuce

Fish:

440 g salmon in 2 or 3 pieces

50 g roasted unsalted peanuts

40 ml soy sauce, 30 g runny honey, 2 tbsp rapeseed oil

1/4 tsp Piment d'Espelette, pinch Quartre Epice

Cut the cabbage with a knife in thin strips, grate the carrot. Put a good amount of salt in the bowl and with your hand squeeze it until it gets softer.

Add carrots, zest and juice and seasoning. Now in with balsamic vinegar and oil. Put in the fridge for 2 hours.

Marinate the salmon pieces for 20 min. In the last 5 min, add 1 tbsp of crushed peanuts

Use a hot pan and heat up the grill in your oven at 180C fan.

Put the fish in skin side down, no extra oil needed in the pan. Get a lot of peanuts on top and drizzle some marinate on top.

Stick in the oven for 4-5.min

Dress a plate with iceberg lettuce, season.

Put red cabbage salad on top. Place the salmon in the middle.