Time: 15 mins
Servings: 2
Ingredients:
- 59ml Extra Virgin Olive Oil (divided)
- 267g Purple Cabbage (sliced into thick wedges)
- 750mg Sea Salt (divided)
- 283g Salmon Fillet
- 6g Chives (finely chopped)
- 22ml Lemon Juice
Directions:
- Heat a cast-iron skillet over medium heat and add 1/4 of the oil. Once hot, add the cabbage and sear on all sides, until charred, about five minutes total. Remove, set aside, and season with half the salt.
- In the same skillet over medium heat add 1/4 of the oil. Season the salmon with the remaining salt, then add it to the pan skin-side down, cooking for about three minutes. Flip and cook for an additional one to two minutes, until the flesh is opaque throughout. Remove and set aside.
- Meanwhile, in a small bowl, add the remaining oil, chives, and lemon juice. Mix to combine.
- Divide the cabbage and salmon onto plates and top with the chive mixture. Enjoy!
Notes!
Leftovers:
For best results, store the salmon and chive mixture separately in sealed
containers. Refrigerate the fish for up to three days.
More Flavour:
Add red pepper flakes and black pepper to the chive mixture.
Nutritional Info:
Amount per serving
Calories – 485
Fat – 36g
Carbs – 11g
Fiber – 3g
Sugar – 5g
Protein – 30g
