Gluten-free, Dairy-free, Lactose-free, Soy-free
Slow baked salmon with the best homemade coleslaw
A fresh and tasty salad that is full of goodness.Recommended:the end of the chemo cycle and when the chemo treatments have ended
Ingredients
- 1 piece organic salmon, preferably fresh and not previously frozen
- 1 small piece pointed cabbage or green cabbage
- 1 carrot, peeled, preferably organic
- ½ cucumber, peeled
- 4 radishes
- a bunch of mini salad cress
- 3 salad onions (scallions), peeled
- ½ lemon
- 1 tsp organic mayonnaise
- 2 tsp extra virgin olive oil
- a pinch of salt and pepper
Instructions
- Wash all the vegetables thoroughly.
- Heat up the oven to 160’C. Season the fish with a little bit of salt and pepper and place it on a piece of baking paper which you can either put on a baking tray or on a kitchen foil with all 4 sides folded over. Cover with another piece of baking paper and bake in the oven for 20-25 minutes, or until the fish is cooked and not raw in the middle.
- Slice the radishes and chop them into thin slices. I usually cut them in half first and then chop them thinly.Shred the cabbage thinly and slice the carrot using the potato peeler as it’s much easier, and then chop it thinly.
- Mix the vegetables in a bowl, together with the mini salad cress, squeeze the lemon all over, season with a little bit of salt and pepper, pour the olive oil on it and mix it again. Lastly, stir in the mayonnaise and mix again.Top it with the baked salmon and enjoy!
Notes
When baking the fish, I usually use a piece of kitchen foil, fold all its sides over and use it as a mini baking tray, just to avoid washing up.
If you’re not very keen on using the oven for this little piece of fish and also, if you prefer to cook the fish even quicker, you can steam it in a steamer, lined up with a piece of baking paper. This way of cooking will cut the cooking time to half, about 10 minutes, and the fish will be even juicier.
