Warm salad of salmon, delicious greens and red cabbage
This is one of my traditional one pan wonders - the sort of meal you will see endless variations for on my blog and a ‘go to’ classic for a quick and easy, yet nutritious dinner. (It includes 2 powerhouse foods - salmon and spinach) The hardest part is washing and chopping the vegetables!
I cooked this in late Autumn so it includes ginger, garlic and lemon - as a boost to warding off any last minute winter colds!
It’s also why I have featured brussel sprouts - they are in season at the moment, so down from about $7.99kg to $3kg.
I used Coconut Balsamic as a dressing to add a bit of interest, but you could either skip the dressing or use a dressing or your choice.
First step is to saute the onions, garlic and ginger in a bit of coconut oil, then add the brussel sprouts and saute until they are nearly cooked through. (They will be cooked a little more when the red cabbage and spinach are added, so they don’t need to be completely cooked.)
Add the salmon and stir through.
Add the spinach and red cabbage and cook for 3 - 4 minutes until softened or cooked to your liking. Either continue sauteing, or put the lid on the saucepan and cook for about 3 minutes on medium.
Ready to serve!
Click here to go straight to full list of ingredients and instructions.
- Saute onions, garlic and ginger
- Add brussel sprouts and lemon juice and saute until nearly cooked through
- Add salmon and stir through
- Add chopped spinach and red cabbage and saute until cooked
- Dish is ready to serve.
- More greens: Broccoli would be a great addition to this dish
- More texture: Add chopped walnuts or sunflower seeds to serve
- Don’t have or like Brussel Sprouts: Broccoli would be a great substitute
- Don’t have or don’t like Coconut Balsamic: Either don’t add a dressing, or choose one of your liking.
- 2 tablespoons coconut oil (Olive oil can be used as a substitute)
- 1 small onion or half a large onion
- 1 small lemon, or half large lemon
- 2 cloves garlic
- 2 cm knob of ginger
- 1 small can of salmon*
- 5 - 8 brussel sprouts, washed and chopped in halves, or quarters if large
- 1 - 2 cups of spinach roughly chopped
- approx 1 cup of roughly chopped red cabbage
- Coconut Balsamic to use as a dressing
- Finely slice onion, crush garlic and grate ginger
- Squeeze lemon for juice
- Wash and chop vegetables
- Drain salmon
- Heat oil in small fry pan
- Saute onions and garlic until translucent on low - medium heat
- Add lemon juice and brussel sprouts and saute until the brussel sprouts are nearly cooked. (approx 3 - 4 minutes)
- Add salmon and stir through
- Add spinach and red cabbage, put lid on saucepan and cook on medium heat for 2 - 3 minutes until red cabbage is cooked ot your liking.
- Serve and eat!
- Servings: One
- Dietary Requirements: Gluten Free, Dairy Free
- Difficulty: Simple
- Number of ingredients: 9
- Total time: 20 minutes
- Cost: budget (approximately
- Calories and Kilojoules:
- Serves of vegetables: 3 (not including ginger, garlic & onion)